These Keto Blueberry Muffins are not just low carb and gluten free, they are also time tested and have tons of rave reviews in the comments. Try them for yourself and let us know whether or not they are the best keto blueberry muffins you’ve ever tasted!
I’m updating this keto blueberry muffin recipe post from way back in 2013, but I decided to leave some of the original text because it was our 20 year anniversary and I like knowing it’s recorded here.  By the way, we did finally make it to Europe/Italy on our 25th anniversary, and then again in 2019. This fall we celebrate 28 years of wedded bliss, and I might make these keto blueberry muffins to mark the occasion –  just for old time’s sake. 😊
I’ll get to this keto blueberry muffin recipe soon, but please bear with me for a moment first (or hit the jump the recipe button to skip ahead.)
Yesterday Mr. Hungry and I celebrated our 20 year wedding anniversary. I know right? It snuck up on me too! We got hitched when I was just 20 and he was a whopping 21 years old. I’d totally frown on that now – shaking my head sadly and saying “those kids are way too young to get married!”
But when you know, you know – and we just knew. Marrying Mr. Hungry is the smartest decision I ever made, and I’ve never once regretted it.
For years now, we’ve been planning all sorts of elaborate trips that we’d take to mark our 20th year. Italy, South America, New Zealand – something epic! But our life has taken some interesting turns in the last few years, and our anniversary day was definitely different than what either of us would have predicted 5 years ago.
We have dinner plans with friends this weekend, and a trip to CT and NYC next month, but to mark the actual day we simply had what we’re calling a “family fun day.” We took Hungry Jr. to Chuck E Cheese, had lunch at Chipotle, hit the Barnes and Noble, the Asian Market, and a local thrift shop, and came home to hang out together.
Even though it wasn’t the epic journey we had planned, we are grateful to be healthy, happy, and together when so many families are not.
Sometimes stripping down to the simple things and time spent in each other’s company are all you need to appreciate how much you really have.
And we have everything we could possibly ask for.
Except these keto blueberry muffins. Because I finished them all last week. And now there is a giant gaping hole in my morning where this muffin should be.
Even my coffee tasted better when enjoyed alongside these muffins.
These keto blueberry muffins make everything better.
Every. Thing.
If you’re already happy, these muffins will make you outright ecstatic. If your day is a little gloomy, one of these low carb blueberry muffins will be like your own personal ray of sunshine. If you are outright irritated, they will at least take the edge off and lessen the chances of your incarceration by day’s end.
It’s a bold claim I know, but I make it with confidence.
And the reason is that this is no ordinary keto blueberry muffin. Oh no friends, this muffin is so extra that I had to shorten the title for this update from “Low Carb Bluebery Streusel Muffin with Lemon Cream Cheese Icing” to, simply “Keto Blueberry Muffins.”
Because Google’s search feature is a cruel and heartless task master. (That’s a story for another day/recipe though.)
But seriously, we’re talking perfect blueberry muffin texture and flavor, topped with the lightest of lemon flavored streusel/cookie toppings, and then a creamy lemon icing that pulls it all together and tastes like you must be cheating.
No need to take my word for it though! Check out the comments section and then get thee to the kitchen and try these amazing keto blueberry muffins for yourself!
Then be sure to rate the recipe below, and tag me @ibreatheimhungry on IG if you post it in your story!
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Keto Blueberry Muffins – Low Carb
- Total Time: 30 minutes
- Yield: 8 muffins 1x
- Diet: Gluten Free
Description
A delicious keto blueberry muffin recipe with a crunchy streusel topping and lemon flavored icing. Low carb and gluten free.
Ingredients
For the muffins:
- 6 tablespoons salted butter
- 1/4 cup granulated sugar substitute (I used Swerve)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup superfine blanched almond flour
- 2 tablespoons coconut flour
- pinch of salt
- 2 teaspoons baking powder
- 1/4 tsp xanthan gum OR 1 teaspoon psyllium husk powder
- 1/3 cup unsweetened almond milk
- 1/2 cup fresh blueberries
For the streusel topping:
- 2 tablespoons salted butter
- 1/2 cup superfine blanched almond flour
- 1 1/2 teaspoon granulated sugar substitute
- 1 teaspoon grated lemon zest
- 1 tablespoon coconut flour
For the icing:
- 2 oz cream cheese, softened
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar substitute (granulated can work also)
Instructions
For the muffins:
- Cream the butter and sweetener together until smooth.
- Add the eggs, beating well after each.
- Add the vanilla extract and mix well.
- Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum (or psyllium husk powder) in a medium bowl.
- Add to the wet ingredients and mix well.
- Pour in the almond milk and blend until smooth.
- Stir in blueberries.
- Divide the batter between 8 greased muffin tins – with or without paper liners.
For the streusel topping:
- Melt the butter and add the rest of the streusel ingredients.
- Stir until a dough forms.
- Using your fingers, crumble the streusel over the tops of the muffin batter.
- Bake the muffins at 375 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool.
For the cream cheese icing:
- Whip the softened cream cheese with the sweetener and lemon juice until smooth.
- Spoon into a ziploc bag and cut off the very tip with scissors.
- Squeeze the icing over the cooled muffins and serve.
Notes
Approximate net carbs per muffin = 4g.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Keto desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: one muffin
- Calories: 266
- Fat: 25g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
Do you love keto blueberry recipes as much as I do?
If so then you’re going to want to check out this collection of the best keto blueberry recipes that I’ve curated from allllll over the internet over the last few years! With blueberry season on the horizon, you’ll want to keep this handy so you can make full use of your blueberry bounty!
Amanda says
I love this recipe and we make it often in the summer. Today I used it to make orange cranberry muffins and they came out delicious!
All I did was:
– Replaced the vanilla extract with fresh squeezed orange juice
– Replaced the blueberries with fresh cranberries
– Added 1 tsp. of orange rind to the batter
– Added 4-5 drops of sucralose (to make up for the lack of sweetness in the cranberries)
Thanks again for this recipe!
Catherine says
Thank you for this recipe! I made these muffins today and they are absolutely delicious.
Tera says
Thank you SO much for this recipe. I had finally done it to myself and eaten one too many cream cheese pancakes. I really needed a new breakfast option that would satisfy my cravings. This hit the spot!
Anita says
I know that coconut flour has quite a bit more carbs than almond flour, so is it necessary to use it. What is the purpose of using it? Does it have a component that is necessary? These sound wonderful and am going to make them. Also, are the pretty containers in your pictures the tins you baked them in, and can one use a paper liner in regular muffin tins? Thank you. Love your blog and have just bought and downloaded one of your ecookbooks.
laurie says
I can’t get almond flour in my area. Any suggestions?
Dahlia says
I’ve been on a strict keto diet for a couple of months and had continuously been let down by “keto style” anything resembling normal, carb-y foods. So often after all the effort and expensive ingredients I was left frustrated and angry because the blogger was clearly a liar or delusional when they claimed their bastardization was delicious. However, I had a craving for a blueberry lemon anything, so I rolled my eyes at author’s cute quips about how good these muffins are and halfheartedly took a chance.
Best decision ever.
I made these last night for a surprise late dessert for my housemates and will be making a double recipe today. Everyone agreed these are the most delicious and legitimate keto dessert we have come across and are so grateful for it. Recipes like this make me think “I can totally do this diet another week” when I’m sick of putting cauliflower in everything and still have the pizza delivery number saved in my phone.
My substitutions were minimal. I didn’t want to buy almond milk so I used half cream and half milk. I also don’t have muffin tins so I used 12 greased silicone cupcake holders. I put them directly on the rack and had no problems with them cooking all the way through. I just took them out 3-5min early because they’re smaller. And I wanted a whipped cream texture more than an icing drizzle, so I whipped a bit of cream with some sweetener and lemon juice and then folded the recipe’s icing into that mixture with a spatula. Voila. Happiness in a cup.
These muffins DO make everything better.
Thank you!
Katerina says
Absolutely delicious! Made them today, best I’ve had! Thank you so much for the wonderful recipe !
MissPiggy says
I love this recipe! I’ve made this so many times. I use the base muffin recipe and have used it for cranberry/lemon muffins, lemon/chia seed muffins and pineapple with low carb maple syrup on top. Yum! Thank you so much!
Diane says
I am constantly looking for low carb. tasty treats… however I am allergic to sugar substitutes…. where might I find a conversion for the substitute to real sugar? 50/50 tends to make it too sweet
Geneva says
I’ve made lots of low carb muffins in the past and these are BY FAR the best I’ve had. I can’t thank you enough for posting this recipe!