Ingredients

The following ingredients have 4 Servings
  • 5 tbsp blanched almond flour
  • 2 Tbsp refined coconut oil (solid but soft***)
  • 3 Tbsp maple sugar (or coconut sugar**)
  • 1 tsp cinnamon
  • 4 large eggs (at room temperature)
  • 1/4 cup unsweetened almond milk (or light coconut milk at room temperature)
  • 1 Tbsp fresh lemon juice (room temp)
  • 6 Tbsp maple sugar (or coconut sugar**)
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional)
  • 3 Tbsp coconut oil (melted and cooled to almost room temp)
  • 1 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp cinnamon
  • 1 cup fresh blueberries (you can use frozen if you thaw and drain well beforehand)

Instruction

  • Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners.
  • Prepare the crumb top first: Place all ingredients together in a medium bowl and combine well using a fork until a thick crumb forms (it will thicken while chilled). Place in the refrigerator while you prepare the muffin batter.
  • Try to have all ingredients at room temperature before adding. In one bowl, combine the 3 flours, baking soda, salt and cinnamon. In a separate large bowl, whisk together the eggs, almond milk, lemon juice, sugar, vanilla, almond extract and coconut oil. I typically add the coconut oil last so it doesn't have time to form solid pieces in the mixture.
  • Once combined, add in the dry mixture and stir (don't vigorously mix or use a blender) until no flour spots can be seen. Lumpy batter is good for the texture and rise of the muffins. Once the dry ingredients are incorporated, gently fold in 3/4 of the blueberries.
  • Spoon the batter into the prepared muffin pan approximately 3/4 of the way full. Top each one with remaining blueberries and a generous sprinkle of the crumb top (I made 12 muffins and used nearly all of the crumb topping)
  • Bake in the preheated oven (375) for 18-20 minutes or until toothpick inserted in the center of one comes out clean. Allow to cool in the muffin pan for a few minutes, then transfer to wire racks to cool completely. Enjoy!