Blueberry Streusel Muffins

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!