Expect these (bakery-style!) paleo and keto blueberry muffins, with an almond streusel topping, to be incredibly tender and absolutely delicious! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip! Set aside to cool.
Mix together in a small bowl the toasted almond flour, golden flaxseed, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Mix in dried blueberries (totally optional!), cover and refrigerate while you prepare the muffins.
For the keto blueberry muffins
Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
Add almond flour, flaxseed meal, psyllium husk, baking powder, cinnamon, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in the blueberries. Keto muffin batters are very thick, worry not!
Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips. Add the almond streusel topping, pressing it down gently.
Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as they begin to brown (around min 25 for me). The muffins will collapse a tad post bake as they're weighed down by the blueberries, don't sweat it!
Store them at room temperature for about 3 days and frozen for a couple months (they freeze so well!).
Please note that nutrition facts were estimated per muffin, using the lower range of blueberries (4g net carbs). Keep in mind that blueberries are one of the higher carb berries, so feel free to adjust according to your macros (1 cup = 17g net carbs).