Blueberry Crumb Muffins

Wednesday, June 18, 2014 Alanna Figueira 8 Comments

Okay I really am not a muffin person, but I 
love love love a blueberry muffin PACKED with blueberries with a sweet crumbly topping.  I don't know why that is, but I need it that way.  I'm not going to lie, these muffins took me quite a few tries to get right.  They kept coming out too moist and I can't be making muffins every day so I would just leave the recipe aside for weeks and then re-visit it from time to time.  Finally, I am satisfied with these muffins.  Beyond satisfied actually.  They are moist, but not too moist and definitely flavorful.  The crumb topping is seriously out of this world insane delicious so please please do not skip it!  The ingredients are simple, only substitute a granulated sugar because honey or maple syrup will make them way too moist.  

Ingredients:
*makes 9 muffins

1/2 cup coconut flour
1/3 cup almond flour
1/3 cup tapioca flour
3 eggs
1/3 cup coconut sugar
1/4 cup butter, melted
1/4 cup coconut milk (unsweetened, full fat canned, blended then measured to emulsify fat and liquid)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 cup blueberries

For the crumb topping

1/3 cup coconut sugar
1/3 cup coconut butter (NOT oil), melted
1 tsp cinnamon
*Mix it all up in a small bowl until it is a crumble consistency

Directions:

1.  Preheat oven to 350F and line a muffin tin with 9 papers.


2.  In a large mixing bowl, combine dry ingredients- coconut flour, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon and salt.

3.  In a small bowl, lightly beat the eggs with vanilla.

4.  Add eggs to the dry ingredients.

5.  Add coconut milk and melted butter to dry ingredients.  Mix to combine.

6.  Fold in blueberries last.

7.  Divide batter evenly into 9 muffin papers, filling each about 3/4 of the way.

8.  Top evenly with crumble topping.

9.  Bake at 350F on center rack for 20-25 minutes, or until cooked through.

10.  Allow to cool before eating.  If you open them when they are still piping hot the blueberries will explode and it will be very moist.

Enjoy!




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8 comments :

  1. Oooh these do look delish! Nuts hate me though :( Maybe if I can convince my cousin to make them someday, I'll try just one... :P

    I know what you mean about the crumb topping though - blueberry muffins just need it! :-D

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  2. if i don't want to use the sugar how much honey or syrup do i use

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    Replies
    1. Hi, I've tried this with honey, even less (1/4 cup) and they honey seems to sink and make the muffins really moist. So, I would only recommend substituting a granulated sugar like maple sugar.

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  3. These look fabulous!! Any substitutions for the tapioca flour?

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  4. would all coconut flour work for someone with a nut allergy?

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