Blueberry Streusel Muffins w/ Lemon Cream Cheese Icing (Low Carb and Gluten Free)

Directions

1. 1
   For the muffins:Cream the butter and sweetener together until smooth.
2. 2
   Add the eggs, beating well after each.
3. 3
   Add the vanilla extract and mix well.
4. 4
   Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a medium bowl.
5. 5
   Add to the wet ingredients and mix well.
6. 6
   Pour in the almond milk and blend until smooth. Stir in blueberries. Divide the batter between 6 greased muffin tins.For the streusel topping:Melt the butter and add the rest of the streusel ingredients. Stir until a dough forms. Using your fingers, crumble the streusel over the tops of the muffin batter.
7. 7
   Bake the muffins at 375 degrees for about 22 minutes, or until a toothpick inserted in the center comes out clean.
8. 8
   Remove from the oven and cool.For the cream cheese icing:Whip the softened cream cheese with the splenda and lemon juice until smooth. Spoon into a ziploc bag and cut off the very tip with scissors. Squeeze the icing over the cooled muffins and serve.