The Best Coconut Flour Blueberry Muffins

09 March 2020 Bookmark • 0

There’s two foremost additives involved in making this blueberry muffin batter–getting ready a ‘dry’ blend and a ‘moist’ mix. For the dry mix, you’re going to be mixing collectively your coconut flour, baking powder, and salt. The motive I don’t feel guilty about playing paleo muffins like that is precisely due to the fact they’re made with components like coconut flour in preference to flour crafted from wheat.

Together with your muffin batter complete, the very last step is to make the disintegrate top. Get a separate bowl and combine your almond flour, shredded coconut, honey, coconut oil, and chopped almonds. mix the whole lot collectively with a fork until huge crumbs form after which sprinkle it flippantly over the pinnacle of your muffin batter.

The Best Coconut Flour Blueberry Muffins

There was a factor in my lifestyles where I in no way concept i might enjoy eating desserts for breakfast, however way to awesome paleo recipes like this one, i'm able to do simply that. not only that, but i can achieve this a hundred% guilt loose due to the fact that the truffles are made totally from scratch with amazing paleo friendly elements.

And while those blueberry truffles are incredibly tasty, the real key to this recipe is the brought collapse pinnacle. Even if you’re now not keen on almonds, you may switch them out for pecans or walnuts in case you’d opt for and still acquire the identical result with the crumble top.

INGREDIENTS:

For the muffins:

¼ cup coconut flour
¼ teaspoon baking powder
pinch of salt
3 large eggs
3 tablespoons honey
3 tablespoons coconut oil, melted
2 tbsp almond milk
1 tsp pure vanilla extract
1/2 cup fresh blueberries

For the crumb topping:

1/4 cup almond flour
2 tbsp unsweetened finely shredded coconut
1 tbsp honey
1 tbsp coconut oil, softened
1 tbsp almonds, chopped

INSTRUCTIONS:

Preheat the oven to 350°F.
Line a 6-cup muffin pan with paper cups. 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 flour, 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.