Blueberry Streusel Muffins with Lemon Cream Cheese Frosting (Low Carb and Gluten Free)

Blueberry Streusel Muffins: A Busy Mom's Delight

Mornings in our house are a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their shoes and homework, there's barely a moment to breathe. Breakfast is often an afterthought, something hastily grabbed on the way out the door. But I refuse to let healthy eating fall by the wayside, especially since I'm trying to set a good example for my little ones. That's where these amazing blueberry streusel muffins come in. They're not just delicious, they're also incredibly convenient, perfect for busy mornings.

I discovered this recipe a few months ago, while desperately searching for a quick and healthy breakfast option that wouldn't leave me feeling sluggish. I needed something that could be prepped ahead of time, something that would satisfy my sweet tooth without the guilt, and something that would keep the kids happy. These muffins ticked all the boxes. The low-carb, gluten-free nature is a bonus – perfect for managing my own sugar intake and catering to any dietary restrictions in the family. The crunchy streusel topping adds a delightful textural contrast to the soft and fluffy muffin, and the tangy lemon cream cheese frosting is the perfect finishing touch. Honestly, it's the kind of treat you can enjoy without feeling bad about yourself.

Why this recipe works for busy mornings:

• Make-ahead magic: These muffins can be baked ahead of time and stored in an airtight container in the fridge for up to 3 days, or frozen for even longer. Grab one from the freezer in the morning, microwave for a minute, and you have a delicious, healthy breakfast ready in seconds.
• Simple ingredients: The recipe doesn't call for any obscure ingredients, everything is readily available at your local grocery store. This is a major time-saver when you’re already short on time.
• Easy to customize: Want to add a sprinkle of cinnamon? Or swap blueberries for raspberries? Feel free to get creative and adapt the recipe to your preferences. The basic recipe is easily adjustable to your liking.
• Kid-friendly: My kids absolutely love these muffins, which is always a win in my book. They’re much healthier than store-bought muffins and are a great way to sneak in some extra fruit and fiber into their diet. They are delicious and easy to grab for school lunches.

Beyond breakfast:

While these muffins are perfect for breakfast, don't limit yourself! They are equally delicious as an afternoon snack or a dessert. The slightly sweet and tangy flavour profile makes them a perfect accompaniment to a cup of coffee or tea, and they also work wonderfully as a treat to take along on a picnic. Their portability makes them an excellent choice for busy days out, and their healthy ingredients mean you can enjoy them guilt-free.

The beauty of this recipe lies in its adaptability. Whether you’re a busy working mom like me, a student struggling to find healthy meal options, or simply someone who appreciates a delicious and convenient treat, these blueberry streusel muffins are sure to become a staple in your kitchen. Give them a try; you won't be disappointed!

Tip: For an extra special touch, sprinkle a little extra lemon zest over the frosting before serving.

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.