Blueberries were on sale at the grocery store and I felt called to purchase them. What did I feel like making? Blueberry muffins! I find it’s nice to have a quick grab n go type of food that is still satisfying and delicious. There is no sugar in these, just sweetened with honey. It’s also gluten free and packed protein from eggs yet it still has that soft comforting texture.
I’ve made them both with the topping and without - and both ways were satisfying to me!
The beautiful thing is you get to choose what’s best for you :)
For the muffins
1 pint of fresh blueberries (1 cup)
1/2 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/3 cup honey
1/3 cup melted coconut oil
1/4 cup almond milk
1 tablespoon vanilla extract (I buy mine in Mexico)
For the topping
2/3 cup almond meal (I made my own in a blender and keep some larger bits)
1/4 cup shredded coconut (unsweetened)
2 Tablespoons coconut oil melted
1 Tablespoon honey
Preheat the oven to 350°F.
Line a 6-cup muffin pan with paper cups. Or use a silicon muffin pan. Set aside.
In a bowl sift together the coconut flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey until pale and fluffy.
Add in the coconut oil, almond milk and pure vanilla extract and beat until well combined.
Add in the coconut flour mixture and beat until smooth.
Let the batter sit for 5-10 minutes so it can thicken.
Gently fold in the blueberries.
Scoop the batter into the prepared muffin cups and set aside.
To make the crumb topping, in a bowl combine the almond meal, chopped almonds and unsweetened shredded coconut.
Add in the coconut oil and honey and mix with a fork until large crumbs form.
Sprinkle the crumb topping evenly over batter in each cup.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely before serving.