Preheat your oven to 350 degrees F. Place muffin liners into a muffin tin. This makes roughly 10-12 large muffins or 20-24 regular muffins.

In a mixing bowl, add the softened butter and low carb sweetener together until smooth.

Next, add the softened cream cheese and allow it to incorporate into the butter mixture so there are no chunks of cream cheese present.

Add the eggs, one at a time and allow them to be mixed in thoroughly before adding another. Then mix in the vanilla.

Finally, add the baking powder, salt, and almond flour to the mixer and beat until it is all combined.

Toss the blueberries with the xanthan gum or arrowroot powder (you could also use cornstarch if not gluten free) to coat the blueberries so they don't sink in the batter.

Fold in the 1 cup of blueberries by hand until it is evenly mixed into the batter.

Use a measuring cup to scoop batter into each muffin liner. About 1/2 cup or so batter in a large muffin liner and around 1/3 cup in a regular liner. I fill the muffins 3/4th of the way to the top.

If adding the optional topping: In a mixing bowl, cut in or combine all the topping ingredients into a bowl (except the extra 1/4 cup of blueberries).

Add the crumble mixture to the top of each muffin. Sprinkle the remaining 1/4 cup of blueberries on top as well to add a pop of color.

Baking time: Bake the large muffins for about 30 minutes or until a toothpick comes out clean, regular muffins will take around 18-22 minutes. Do not over bake or over brown or they can get dry!