Gluten Free Blueberry Muffins with Almond Crumble
This blueberry muffin recipe is a true winner. Quick, easy and above all, delicious. It might be one of the best blueberry muffins we have!
Prep Time:
20 minutes
Cook Time:
25 minutes
Serves:
12 Muffins
Perfect for:
Afternoon Snacks
Ingredients
- 1/2 Cup almond flour
- 1/2 Cup arrowroot flour
- 1/4 Cup coconut sugar (or any granulated sugar)
- 1/4 Cup (half stick) unsalted butter, room temperature
- 1/8 Tsp. sea salt
- 1/8 Tsp. ground cinnamon
- 1/2 Cup coconut flour, sifted
- 1/2 Cup arrowroot flour
- 1/2 Tsp. sea salt
- 1/2 Tsp. baking soda
- 1/4 Cup (half stick) unsalted butter, room temperature
- 1/2 Cup runny honey
- 2 Packages (6 ounces each) Driscoll's Blueberries
- 6 large eggs
Directions
- Preheat oven to 350°F. Line a muffin tin with 12 paper muffin cups.
- In a medium bowl sift together coconut flour, arrowroot flour, sea salt, and baking soda. Set aside.
- Use an electric mixer or stand mixer to blend butter and honey together until creamy.
- Add eggs to butter mixture and blend until even, scraping down sides of bowl as needed.
- Add flour mixture to egg mixture and blend just until smooth.
- Fold in blueberries then allow the batter to rest and thicken for five minutes.
- Use a large ice cream scoop with a lever to divide the batter evenly between the muffin cups (about 3 tablespoons per cup).
- Almond Crumble
- In a clean mixing bowl combine the almond crumble ingredients with a pastry cutter or fork. Mix just until the crumble begins to stick together and form clumps. Don’t over mix.
- Sprinkle each muffin evenly with the crumble mix (about 1 ½ tablespoon per muffin).
- Bake for about 25 minutes or until slightly golden. Allow to cool for 5 minutes then remove muffins from tin and cool completely on a cooling rack.
