Lemon Blueberry Streusel Muffins | Low Carb
Updated: Apr 25, 2018
How about a Lemon Blueberry Streusel Muffin for breakfast? These are loaded with goodness. Each muffin is only 3.5g net carbs and 7.5g protein. They are made with almond flour, flaxseed meal, eggs, lemon, and fresh blueberries. They are moist, not eggy or dense like some low carb muffins can be.
The basic muffin recipe is very versatile, instead of blueberries, you can add raspberries, mixed berries, strawberries, walnuts, sugar-free chocolate chips, coconut, or make into a lemon poppy seed muffin. The variations are endless.
I've made these several times. They are one my favorites. They are best after cooling a few hours, and even better the next day. Add a bit of Kerrygold butter. Mmm, mmm, good!
Lemon Blueberry Streusel Muffins
1 3/4 Cups Almond Flour Fine Ground 1/4 Cup Natural Almond Meal (this is different than Almond Flour) 2 T Flaxseed Meal 1 Cup Heavy Whipping Cream 2 Large Eggs 1/4 Cup Butter, melted 5 tsp Swerve 1 tsp Baking Powder 1/2 Cup Fresh Blueberries 1/4 tsp Lemon Zest 1 tsp Lemon Juice
**(You may use 2 cups Bob Mills Almond Flour fine in place of the Almond Flour/Meal mixture. I like the texture from the meal in the muffins)
Whisk together the almond flour, coconut flour, granulated Swerve, and lemon zest. Work in the butter, mixing until coarse crumbs form.
Preheat oven to 350 1. Zest lemon and melt butter 2. Crack eggs into a large mixing bowl and whisk until well mixed 3. Add all other ingredients into the mixing bowl with eggs and mix until well combined 4. In a 12-cup muffin pan, fill each paper-lined muffin cup two-thirds full. 5. Top each muffin with a streusel topping (about 1 heaping teaspoon each) 6. Bake for 25-30 minutes. (until golden brown and a toothpick comes out clean)
NOTE: Cover the muffins with foil after 10 minutes to keep them from browning too much.
Nutrition Info: Protein 7.5g, Fiber 3.2g, Carbs 6.7g (3.5g net carbs), Calories 289, Fat 26.7g