Muffin Batter
  • 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
Almond Crumble
  • 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. Preheat oven to 350°F. Line a muffin tin with 12 paper muffin cups.
  2. In a medium bowl sift together coconut flour, arrowroot flour, sea salt, and baking soda. Set aside.
  3. Use an electric mixer or stand mixer to blend butter and honey together until creamy.
  4. Add eggs to butter mixture and blend until even, scraping down sides of bowl as needed.
  5. Add flour mixture to egg mixture and blend just until smooth.
  6. Fold in blueberries then allow the batter to rest and thicken for five minutes.
  7. Use a large ice cream scoop with a lever to divide the batter evenly between the muffin cups (about 3 tablespoons per cup).
  8. Almond Crumble
  9. 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.
  10. Sprinkle each muffin evenly with the crumble mix (about 1 ½ tablespoon per muffin).
  11. 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.
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Serving Size:

1 muffin

Calories 261.29
Total Fat 12.84 g
Saturated Fat 6.26 g
Cholesterol 127.50 mg
Sodium 197.75 mg
Total Carbohydrates 32.54 g
Dietary Fiber 3.00 g
Sugar 18.05 g
Protein 5.11 g