Here is a recipe for bakery-style low-carbohydrate blueberry streusel muffins that will give you that exact high-domed, crumb-topped look:
Keto Bakery-Style Blueberry Streusel Muffins
Ingredients
For the Muffins:
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Almond flour: 2 ½ cups (super-fine)
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Granulated sweetener: ½ cup (such as erythritol or allulose)
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Baking powder: 1 ½ tsp
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Salt: ¼ tsp
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Eggs: 3 large, room temperature
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Butter: ⅓ cup, melted (or coconut oil)
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Unsweetened almond milk: ⅓ cup
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Vanilla extract: 1 tsp
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Fresh blueberries: 1 cup
For the Streusel Topping:
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Almond flour: ½ cup
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Granulated sweetener: 2 tbsp
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Cold butter: 2 tbsp, cubed
Instructions
1. Prep and Preheat
Preheat your oven to 190°C (375°F). Line a standard 12-cup muffin pan with tulip paper liners like the ones in your photo.
2. Make the Streusel Topping
In a small bowl, combine the almond flour and sweetener for the topping. Rub the cold, cubed butter into the mixture using your fingers or a fork until it forms coarse, sand-like crumbs. Set aside in the fridge.
3. Mix the Batter
In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. In a separate bowl, beat the eggs, melted butter, almond milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and mix until just combined, then gently fold in the blueberries.
4. Fill and Top
Divide the batter evenly among the 12 muffin liners. To get that bakery-style height, fill the liners nearly to the top rather than the usual two-thirds full. Generously sprinkle the chilled streusel topping over each muffin, pressing down very lightly so it sticks.
5. Bake
Bake for 20 to 25 minutes, or until the streusel topping is golden-brown and a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 10 minutes before transferring them to a wire rack.
Would you like some tips on how to substitute any of these ingredients based on what you currently have in your pantry?