Blueberry Streusel Muffins with Lemon Cream Cheese Frosting (Low Carb and Gluten Free)
A low carb and gluten free blueberry muffin recipe with a crunchy streusel topping and lemon flavored icing.
A low carb and gluten free blueberry muffin recipe with a crunchy streusel topping and lemon flavored icing.
- 2 eggs
- pinch of salt
- 1 tbsp lemon juice
- 1 cup almond flour
- 2 tbsp butter
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/4 cup granulated sugar substitute
- 1/2 cup blueberries
- 6 tbsp butter
- 2 tbsp coconut flour
- 1/4 tsp xanthan gum
- 1/2 cup almond flour
- 1 tsp lemon zest
- 2 oz cream cheese softened
- 1 tbsp coconut flour
- 2 tbsp granulated sugar substitute
- 1/3 cup almond milk
- 1 1/2 tbsp granulated sugar substitute
- Carbohydrate 27.2507471337638 g
- Cholesterol 54.0601029296766 mg
- Fat 40.0544025203516 g
- Fiber 5.51546652679714 g
- Protein 9.46591987696314 g
- Saturated Fat 20.9475202387929 g
- Serving Size 1 1 muffin (167g)
- Sodium 243.748045261327 mg
- Sugar 21.7352806069667 g
- Trans Fat 2.77329928093166 g
- Calories 490 calories
Step-by-step
- 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.
- 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 about 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool.
- 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.
Standard wheat-based muffins rely on gluten networks to trap expanding gases, but baking without traditional flour requires a different structural approach. Almond and coconut flours lack wheat protein entirely, meaning xanthan gum is necessary to build viscosity and prevent structural collapse. Fat from the butter coats the flour particles, slowing down hydration and yielding a tender crumb instead of a dense block. Fold blueberries in gently at the end of mixing to avoid bursting the skins, which would bleed excess moisture into the batter and cause soggy pockets around the fruit.
Baking powder reacts with moisture during mixing and again with heat in the oven at 375 degrees to release carbon dioxide. Almond flour is naturally heavy, so beating the eggs thoroughly after creaming the butter and sweetener incorporates vital mechanical leavening. Coconut flour absorbs significantly more liquid than nut flours, requiring precise measurement to prevent dryness. Xanthan gum acts as the binding agent that replaces gluten elasticity, ensuring the muffins hold their shape as they bake for approximately 22 minutes.
Two common errors ruin alternative-flour baked goods: over-mixing the batter and failing to cool the items properly before icing. Stirring past the point of smooth incorporation develops an unwanted rubbery texture due to the xanthan gum. Applying cream cheese frosting to warm muffins melts the dairy instantly, dissolving the icing into a watery glaze rather than maintaining distinct piping lines. Allow the baked goods to reach room temperature completely so the fats in the frosting retain their structure.
The Chemistry of Structure and Rise
Baking powder reacts with moisture during mixing and again with heat in the oven at 375 degrees to release carbon dioxide. Almond flour is naturally heavy, so beating the eggs thoroughly after creaming the butter and sweetener incorporates vital mechanical leavening. Coconut flour absorbs significantly more liquid than nut flours, requiring precise measurement to prevent dryness. Xanthan gum acts as the binding agent that replaces gluten elasticity, ensuring the muffins hold their shape as they bake for approximately 22 minutes.
Managing Textural Hazards
Two common errors ruin alternative-flour baked goods: over-mixing the batter and failing to cool the items properly before icing. Stirring past the point of smooth incorporation develops an unwanted rubbery texture due to the xanthan gum. Applying cream cheese frosting to warm muffins melts the dairy instantly, dissolving the icing into a watery glaze rather than maintaining distinct piping lines. Allow the baked goods to reach room temperature completely so the fats in the frosting retain their structure.
