There’s something about blueberry muffins that feels so homey and comforting.  When I was eating wheat, I had a favorite blueberry streusel muffin recipe that I made frequently.  It was simple to put together and the crunchy, sweet topping made eating the muffin feel very indulgent.  Now I’ve adapted the recipe using coconut flour and I got to keep the topping with some changes.

Blueberry Crumb Muffins

Makes 9 muffins

6 eggs

6 tablespoons butter, melted

3 tablespoons maple syrup (or honey)

1/4 teaspoon stevia

3 tablespoons heavy cream

1 tablespoon vanilla extract

1/4 teaspoon almond extract

1/2 cup coconut flour, sifted

1/2 teaspoon baking soda

1 cup frozen blueberries

Crumb Topping

1/2 cup walnuts

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons butter, softened

  1. Preheat oven to 325 degrees F.  Grease or line muffin cups.
  2. Prepare crumb topping by placing walnuts, coconut sugar and cinnamon in food processor and pulse until walnuts are chopped.
  3. Add butter and pulse until mixture is roughly combined.  Set aside.
  4. Mix wet ingredients together.  Mix dry ingredients separately.
  5. Combine wet and dry and mix thoroughly then fold in blueberries.
  6. Fill muffin cups and top with crumb topping.
  7. Bake for 20 to 25 minutes or until toothpick comes out clean.
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