I drew a line in the sand this week. I am NOT buying any more blueberries. Every time someone asks for them, they never get eaten. They just sit in my freezer. My mother in law was the last one. I bought frozen blueberries because she asked for them. Then after eating them, decided she didn’t like them. [Insert grumble here] I don’t like blueberries. Tony doesn’t like blueberries. If someone wants them, THEY can buy them and take them home. Or shove them where the sun don’t shine, but I digress.

The only thing I do like blueberries in are blueberry muffins. So this week I am making some. I found a recipe that has a streusel topping, so bonus. I’m starting with a recipe from Culinary Hill for Blueberry Muffins.

Here are the original stats:

Here’s what I changed:

• I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
• I replaced the whole milk with coconut milk to remove the dairy.
• I replaced the sugar with their sweetener equivalents to reduce the calories.
• I replaced the butter in the batter with unsweetened applesauce to reduce the calories and fat.
• I removed the eggs and replaced them with sparkling water because I don’t have any eggs.
• I increased the servings from 12 to 16 to lower the calories.

Here are the final stats:

Here is the final recipe:

Lower Carb Blueberry Muffins

Makes 16 Muffins

For the blueberry muffins:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 cups granulated sweetener
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sparkling water
• 1/2 cup unsweetened applesauce
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen

For the streusel topping:

• 1/4 cup almond flour
• 2 tablespoons brown sweetener
• 2 tablespoons granulated sweetener
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter cold

• Preheat oven to 400 degrees. Prepare a muffin pans with cupcake liners. In a large bowl, sift together almond and coconut flours, 1 cup sweetener, baking powder, and 1/2 teaspoon salt. Set aside.
• In a medium bowl add in the sparkling water. Add the 1/2 cup applesauce, milk, and vanilla, and stir until combined. Add water mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
• To prepare the streusel topping, in a medium bowl combine 1/4 cup almond flour, 2 tablespoons brown sweetener, 2 tablespoons granulated sweetener, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
• Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.