Blueberry Streusel Muffins
Are you ready for some low-carb muffins? You heard me right: low-carb muffins! These muffins use a mixture of almond and coconut flours to create a tasty treat. You'd never know these muffins are healthy! I've been known to crumble them up and use them as shortcake when making strawberry shortcakes -- they're that good!
Ingredients:
For the muffins:
6 tbsp butter
1/4 cup sugar substitute (I use coconut sugar, my mom uses Whey Low)
2 eggs
2 tsp vanilla extract
1 cup almond flour
2 tbsp coconut flour
pinch of salt
2 tsp baking powder
1/4 tsp xantham gum
1/3 cup almond milk
2/3 cup blueberries (fresh or frozen, either is fine!)
For the streusel:
2 tbsp butter
1/2 cup almond flour
1 1/2 tbsp sugar substitute
1 tbsp coconut flour
Directions:
Preheat oven to 375 degrees
In a mixer, cream the butter and sugar together until smooth
Add the eggs one at a time and beat well
In a separate bowl, combine all the dry ingredients
Slowly add dry ingredients into the wet mixture
Mix in almond milk
Stir in blueberries
Grease a muffin pan and divide the batter (I usually get 9 muffins)
In a separate bowl, melt the butter
Add in the rest of the streusel ingredients
Stir until a dough forms
Sprinkle over the muffins
Bake for 22 minutes
Remove from oven, cool and enjoy!
