Blueberry muffins with streusel topping

May 14, 7:20 PMLow Carb ExaminerJamie Van Eaton

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Blueberry streusel muffins

 ½ cup heavy cream
¼ cup water
1 egg
2 cups almond flour
¼ cup flax seed meal
1/3 cup erythritol
3 tsp baking powder
1 tsp salt
1 cup fresh or frozen (and thawed/drained) blueberries 

Heat oven to 400 degrees F. 

Line 12 muffin pans with liners or grease bottoms of pans liberally. 

Beat cream, water, oil and egg. Add flour, flax seed meal, erythritol, baking soda and salt, mixing just until flour and flax seed meal are moistened. Let rest for 5 minutes. Fold in blueberries. Pour into cups. 

Prepare topping.

 Topping:

1/2 cup erithrytol
1/3 cup almond flour
¼ cup butter
1-1/2 tsp cinnamon

Using a pastry blender or fork, mix ingredients until crumbly. Sprinkle on muffins. 

Bake until golden brown, 16-18 minutes. 

Immediately remove from pan and let cool. 

Makes 12 muffins. 

Nutritional Information per muffin: Calories, Carbohydrates: g, Fiber: g, Net Carbohydrates: g, Protein: g, Fat: g.