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!
Tina Marxmiller says
Amazing! I followed the recipe exactly. I just made the six big ones. Best low-carb muffin I have ever eaten. Thanks you so much for sharing this fantastic recipe! I make make smaller ones next time so they last longer and I can still share with friends.
Igina D. Perteet says
I didn’t add streusel or cream cheese, just a regular blueberry muffin. It was really good. Do you think I can could swap the blueberries with strawberries ?
Jamie says
I don’t have any almond milk on hand. Could I sub almond milk with macadamia milk?
Eyegina says
that’s what I used. It still worked well.
Richelle says
These were amazing! The only changes I made were small. I added some lemon zest to the batter and used a mini muffin tin. I knew 6 muffins would not last long in my house and 24 would help with portion control. I can eat 2 with my coffee and its the perfect amount. The only baked for about 15 minutes before they looked done. Even my kids love these. They are not very sweet and the lemon adds a brightness. They just fall apart in the mouth. My husband was convinced that I cheated and they were not keto! I used granulated monk fruit sweetener for all components but next time I think I will used swerve confection sugar for the icing.
Lindsey says
SO GOOD! I made these mostly for my kids to give them healthy muffins instead of Costco muffins for easy breakfast. The batter made WAY MORE than 6 full-size muffins. I tried 7, and they were overflowing. Next time I will make 12 (less net carbs – yay!). I also doubled the icing just to appease the kids as I ease them into eliminating sugar. Very, very good.
LuAnne says
O.M.G…these muffins are soooo yummy! I goofed with the batter recipe and accidentally creamed the butter and cream cheese together. I didn’t want to throw it away so I just added a little of everything else to make up for the extra fat. They are amazing so maybe it was a happy mistake. I’ll definitely make them again and, next time, I’ll do it right so I can decide which way I like them better. Thanks so much for the recipe!
BRITTANY MAHAFFEY says
The muffin, strudel, and icing all uses a granulated substitute, have you tried a confectioner substitute for the icing? Kust wondered because prior to keto we usr powdered sugar to make icing but I was wondering if you tried and it didn’t work for some reason.
Thanks
Mellissa Sevigny says
Back when I first made this I hadn’t had the confectioners style Swerve but I use it often now and it would definitely be great in this icing!
Lillian says
These are absolutely delicious! Thank you so much for sharing
Judy says
These are delicious! So light and fluffy.I made a double batch but used cream instead of almond milk since I didnt feel like driving to the store. Since I substituted cream for the almond milk I decided to only use 1/2 the amount of struesal and no icing. My husband also enjoyed them too and he is not counting carbs.Thanks for the recipe!
Beth says
Thank you sooo much for this recipe. My family really loves it. My one question is for me I cannot eat coconut. Is there any alternative to the coconut flour?