For Day 14 of March Muffin Madness, we have Keto Blueberry Streusel Muffins from Cassidy’s Craveable Creations.
So far, we’ve had keto muffin recipes, blueberry muffin recipes, and streusel muffin recipes and now we have a recipe where all three deliciously come together!
Cassidy is a dear and we met long ago in our blogging adventures. She first participated in MMM in 2014 with her Paleo Sweet “Cornbread” Muffins, These muffins are not only in the MMM Top 10 of all time but they are also a family favorite.
I have even made them for gluten-full friends who enjoyed them just as much as we did. I also make a paleo cheesy jalapeno version for us now.
Some of you may remember the Gluten-Free Wednesdays event, which my good friend Linda Etherton (formerly Gluten-Free Homemaker) founded. Cassidy and I were two of Linda’s co-hosts. Those days when such exciting events were commonplace seem so long ago now. (Note: If you enjoy these events, there are still some very popular ones that exist, such as April Harris’s Hearth and Soul Link Party, which I mentioned earlier in MMM.)
From Cassidy: “I’m a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, step-by-step gluten-free and keto recipes with many paleo and dairy-free options. I’m passionate about creating healthy, allergy-friendly food that’s just as good as the original!”
You can learn more about Cassidy here.
Have you read the recent headlines about medical concerns regarding the consumption of erythritol? Cassidy recently shared her thoughts (which included her advice on how to avoid erythritol completely in keto baking if desired) on her Facebook page. As always, I recommend checking with your healthcare professionals any time you have medical concerns.
Cassidy is the author of the fabulous cookbook Keto Breads: Making Keto Delicious. You can read my full review here on gfe, and even get a wonderful sample recipe (Keto Pancakes and Waffles)! You’ll also learn more below in the giveaway section as Cassidy is sponsoring a giveaway of her book!
Quite a few keto recipes do not actually require special ingredients (at least for us in the gluten-free world who are used to almond flour, coconut flour, etc.) but as someone who does not eat keto, I’ve had good luck simply substituting “regular” sweeteners when keto sweeteners are called for in recipes.
You may have even seen some of Cassidy’s recipes, such as Keto Country Style Ribs and her Keto and Paleo Alfredo Sauce (also vegan) (which plays a starring role in Keto Alfredo Chicken Bake) featured online in recipe collections from Parade, Yahoo, and more.
As one would expect from someone who has a cookbook with “Breads” in the title, she also has a number of terrific gluten-free (and more-free) bread—and “bready” recipes. Keto Sandwich Bread, Almond Flour Paleo Biscuits, Low-Carb Hamburger Buns (with Keto Option), Quick and Easy Paleo Hamburger Buns, and Paleo Pie Crust with Vegan Option (Super Flaky).
Plus, she has more “must-make” recipes, including scrumptious desserts! Keto Green Bean Casserole with Bacon (which includes her Keto Fried Onions), Keto Cheeseburger Soup, Low-Carb Keto Angel Food Cake, Keto Lemon Poppy Seed Bundt Cake (or Muffins), Peppermint Bark, Sugar-Free Lemon Bars, and Dairy-Free Key Lime Pie (with Keto Option).
You can find Cassidy on her blog, Facebook, Instagram, and YouTube.
Now let’s return to Cassidy’s Keto Blueberry Streusel Muffins; shall we?
Keto Blueberry Streusel Muffins Recipe
Cassidy says: “These bakery-style keto blueberry muffins with streusel topping are extremely easy to make, buttery, and have a tender crumb. Made with almond flour and sweetened with allulose, they turn out extra soft with ZERO aftertaste and only have 3 net carbs per muffin! They are easy to make, quick to bake, and perfect for a grab-and-go breakfast or snack.”
Keto Blueberry Streusel Muffins (Low Carb)
Cassidy says: "These bakery-style keto blueberry muffins with streusel topping are extremely easy to make, buttery, and have a tender crumb. Made with almond flour and sweetened with allulose, they turn out extra soft with ZERO aftertaste and only have 3 net carbs per muffin! They are easy to make, quick to bake, and perfect for a grab-and-go breakfast or snack."
Streusel Topping Ingredients
- ¼ cup Besti Brown Sugar Replacement (Monkfruit with Allulose)
- ¼ cup chopped pecans
- ½ teaspoon ground cinnamon
Muffin Batter Ingredients
- 2 ½ cups blanched almond flour, finely ground
- ¼ tsp sea salt
- ½ tsp baking soda
- 1 tsp baking powder
- ⅔ cup Besti Granulated Sugar Replacement (Allulose)
- 3 tablespoons butter, melted and slightly cooled (measure after melting)
- 2 tsp lemon juice
- 3 large eggs
- 1 tsp pure vanilla extract
- ¾ cup fresh blueberries
- Preheat the oven to 350F degrees and line a muffin tin with baking cups. Set aside.
- In a small bowl, combine the streusel ingredients. If the pecans seem large, run a knife through them first to achieve smaller pieces. Set aside.
- In a large bowl, whisk together the blanched almond flour, sea salt, baking soda, baking powder, and allulose.
- In a medium bowl, whisk together the melted butter, lemon juice, eggs, and vanilla.
- Stir the wet ingredients into the dry. The batter will be thick; this is normal. Then, gently fold in the blueberries, reserving a few for the tops before baking for added decoration.
- Evenly divide the batter between the muffin cups and dot the tops with the reserved blueberries, if desired. Then, spoon the streusel topping over each muffin and gently press it into the batter so it sticks.
- Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Cool before eating for the best texture.
Store: Store on the counter for a couple of days. If you need them longer, store them in the fridge for up to a week, wrapped in parchment paper or in an airtight container. Avoid storing them in plastic bags or plastic wrap, otherwise, they may get soggy.
Freeze: Store in the freezer for 4 to 6 months. To thaw, place them in the fridge or on the counter until thawed, or even reheat them from frozen. You can reheat them in the oven or microwave.
The streusel topping is optional but highly recommended. It adds crunch, sweetness, and flavor.
For ZERO aftertaste, I recommend using the Besti Brown Keto Sweetener linked to in the recipes. However, an erythritol-based brown sweetener can be used; it may just have a slight cooling-like aftertaste.
Today’s MMM Prizes
All giveaways are now closed. Thanks to all who participated!
~ Keto Breads E-cookbook (two winners; sponsored by Cassidy Stauffer)
As the cover states, “Each recipe is keto, dairy free, gluten free, yeast free, and has a nut-free version.” This is really a terrific cookbook for anyone who is gluten free. I made several of the recipes when I reviewed it here—and we loved every one of them. Now that I’ve looked at this cookbook again, I can’t wait to make a few more of the recipes (Classic Everything Bagels, Fat Head Garlic Bread, and Bakery Style Double Chocolate Muffins) for myself as well as a few to share with gluten-free and dairy-free friends at an upcoming dinner I’m hosting!
~ Baking Ingredients
~ Wholesome Yum Besti Natural Brown Sugar Substitute (Brown Monk Fruit Sweetener with Allulose) (one winner; sponsored by gfe)
~ Wholesome Yum Besti Granulated Sugar Replacement (Allulose) (one winner; sponsored by gfe)
Grand Prize Giveaway
All giveaways are now closed. Thanks to all who participated!
a Rafflecopter giveaway
Originally published March 27, 2023; updated April 14, 2023.
I’d love to try the Besti. Those muffins look delicious!
I’d like the Keto Bread cookbook.
I would really like the allulose sweetners, brown or white. I use them alot with a diabetic husband.
Debbie Beck says
Love blueberry muffins!! The Keto Bread cookbook would be great to have! Who am I kidding….. all the prizes look good!!
Yet another great looking muffin. Yum!
Tanya Adams-Clute says
I love to bake keto for my friends. All prizes are look wonderful. You have made March so much fun!!
I would try one of the sweeteners. Those muffins look great. Blueberry muffins are my kids favorite kind.
Joni Guldenpfennig says
Thanks for the opportunity!
I’ve recently been converting to low carb after being gluten free for 20+ years.
Happy to have found a muffin recipe to try!
Suzanne R says
I’ve been wanting to try allulose, so I’d love the Besti allulose.
The Keto Bread Cookbook sounds amazing.
Beverly Maiers says
Another interesting recipe. All of the different kind of keto sugar substitutes kind of confuse me. 😊
Cassandra D says
I would love to win Besti brown sugar replacement.