Pre-heat oven to 350*F.
In a large bowl, combine all of your dry ingredients including your sweetener and mix.
In another bowl, melt your butter and add the eggs, cream and vanilla extract. Whisk well with a fork.
Add your butter mixture to the dry ingredients along with the sour cream, lemon zest and lemon juice and stir to form a thick batter.
Fold in your blueberries and line a muffin tin with 10 wrappers.
Use a muffin scoop to evenly disperse your batter between the 10 cups.
In another bowl, mix together your streusel ingredients until they form a crumbly dough.
Crumble this mixture over each muffin top.
Bake the muffins for 25min or until a toothpick comes out clean and the tops are lightly browned. Cool on a wire rack. (*See tip above about how long to bake them)
Meanwhile you can make your glaze by combining the above 3 ingredients in a small bowl and whisking until smooth.
Pour the glaze over each of the cooled muffins. Let it set for a few minutes then serve! You can also store these muffins in an airtight container on the counter or freeze them between layers of wax paper for a future snack. Enjoy your Keto Lemon Blueberry Muffins!