Enjoy cooking
Browse through over
650,000 tasty recipes.
Home » » Blueberry Streusel Muffins w Lemon Cream Cheese Icing -Low Carb and Gluten Free-Yummy

Blueberry Streusel Muffins w Lemon Cream Cheese Icing -Low Carb and Gluten Free-Yummy


ingredients

for the muffins
5 Tbsp butter
1/3 cup granulated sugar substitute
3eggs
3 tsp vanilla extract
1 cup almond flour
3 Tbsp coconut flour
pinch of salt
3 tsp baking powder
1/3 tsp xanthan gum
1/3 cup almond milk
1/3 cup blueberries
for the streusel topping:
3 tbsp butter
1/3 cup almond flour
1 1/2 tbsp granulated sugar substitute
1 tsp lemon zest
1 tbsp coconut flour
for the icing
3 oz cream cheese softened
1 Tbsp lemon juice
3 Tbsp granulated sugar substitute

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 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 5 greased muffin tins
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 370 degrees for about 25 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 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

SHARE