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Before you jump right to the carb count for these Low Carb Lemon Blueberry Muffins you need to know that the keto police can cool their jets right here. At 7g net carbs per jumbo muffin is #1 way less than those donuts we all used to eat. #2 you don’t have to add the crumble nor the cream cheese icing if you want to reduce the carb count even further. #3 call this a supplement or a treat when you just can not eat another egg. And #4 I get asked DAILY for something other than eggs….so here you go
You must already know that I’m a Faster, so I don’t typically eat breakfast. However…. if I’m serving brunch or need to help someone find a low carb option these are a great stand in for the Standard American Diet of donuts and pastries.
Just an option to help stay on track
If I had a dollar for every time I heard someone say they were sick of eggs for breakfast then I’d be very very rich. You don’t have to eat eggs every morning while living a Keto lifestyle…heck, you don’t have to eat a morning meal at all. However, I get that people are used to the Standard American Diet and they want something bread-y or muffin-y to go with their coffee.
These Low Carb Lemon Blueberry Muffins have a crunchy sweet crumble on top which pairs so nicely with the soft muffin. Plus when you drizzle the sweet cream cheese icing the flavors and textures hit the spot with your morning coffee or an afternoon meal on it’s own.
Making these muffins
Just like any other muffins I would make I start by whisking all my dry ingredients together. It’s best to do this in a large clean bowl and then set it aside. Make sure there are no clumps of baking soda or almond flour. The xanthan gum also needs to be evenly distributed to give these muffins just the right texture.
For these Low Carb Lemon Blueberry muffins I mix together the dry ingredients and then in a separate bowl I use a hand mixer to cream the butter and sweetener before I add each egg one at a time.
This recipe calls for whatever sugar substitute you might prefer. I use all different types of sugar substitutes in all my recipes. Some work better for some recipes than others. This particular recipe I use a combination of Lakanto Monkfruit and Allulose, but you can use erythritol or xylitol pretty much interchangably.
Blueberries are surprisingly pretty sturdy little guys, but I still like to fold them gently into the batter. The blueberries add a tart sweetness that balances out the sugar sweet flavor. When they bake in the oven they pop and get juicy inside the muffins. If you’re too aggressive with your berries when you’re mixing you will get mashed berries and the juices could make your muffins soggy.
Crumble topping and Icing
I love a good crunchy sweet crumble on a soft doughy muffin or cake. I use a mix of butter, almond flour and coconut flour. Then zest in the rind of a lemon…I know the recipe only calls for 2 tsp of zest, but I tend to think the more zest the better. More zest means more lemon flavor.
This crumble gives these Low Carb Lemon Blueberry muffins that extra something to make me feel I’m able to eat my cake just like everyone else. Plus, the sweet cream cheese icing brings a detectible creaminess to the textures.
You can omit the topping and the icing as a option…although I don’t know why anyone in their sweet loving mind would not include this yumminess. It does significantly cut down on the carb count, so if that’s your goal then these muffins will fit well into your macros.
It’s a treat, not a staple
These Low Carb Lemon Blueberry muffins are a great supplement to your low carb lifestyle. Make them for a crowd when you know the much higher carb donuts or coffee cake will be served. I highly recommend fasting through the morning hours to prolong your fasting window. Then occasionally you can have eggs for your morning meal and you won’t be sick of them.
- Preheat your oven to 350* and line your 12 muffin tin cups with parchment paper cups.
- In a large bowl, using your hand mixer, cream the butter and sweetener together until smooth. Add each of the 4 eggs, mixing one at a time until mixture is creamy and fully incorporated. Add the lemon extract and continue to blend for 20 seconds.
- Pour in the cream and water into your mixture and stir until smooth. Gently add in blueberries..folding them into the lemon batter. Divide the batter between your 12 parchement cup lined muffin tins. Set aside.
- Melt the butter and add the rest of the ingredients to the melted butter. Using a fork, stir until a crumbly dough forms. Using your clean fingers and hands, crumble the topping right over the tops of the muffin cups. There is a lot of crumble so I pack it on each muffin top using the cup of your hand and fingers.
- Bake the muffins at 375 degrees for about 25 minutes. Using a toothpick to test for doneness helps take the guesswork out of the equation. Insert your toothpick or tester in the center of one of the muffins until it comes out clean will give you the answer of if you should take them out or leave them in for another few minutes. Remove muffins from the oven when you think they are done and let cool on the counter.
Cream Cheese Icing:
- Whisk together the softened cream cheese, sweetner and lemon juice until smooth. Using a small plastic zip baggie, carefully spoon your cream cheese icing into the corner of the plastic baggie. You can cut off a very small tip of the baggie with scissors. Squeeze the baggie and decoratively drizzle the icing over the cooled muffins and serve.
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.