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Blueberry Struesel Muffins w/ Lemon Cream Cheese Frosting (Low Carb and Gluten Free)

low carb and gluten free blueberry muffin recipe

4.6 from 12 reviews

A low carb and gluten free blueberry muffin recipe with a crunchy streusel topping and lemon flavored icing.

Ingredients

Scale

For the muffins:

For the streusel topping:

For the icing:

Instructions

For the muffins:

  1. 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 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 6 greased muffin tins.

For the streusel topping:

  1. 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.
  2. Bake the muffins at 375 degrees for about 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool.

For the cream cheese icing:

  1. Whip the softened cream cheese with the splenda 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 nutrition info per muffin: 354 calories, 33g fat, 5.5g net carbs, 11g protein

(without streusel or icing: 255 calories, 23g fat, 4.3g net carbs, 8g protein)

Nutrition