It’s been years since I’ve had a fluffy, blueberry streusel muffin – so last week I headed into the kitchen to change that situation. A whole bag of almond flour later, I came up with a lightly-sweet muffin bursting with fresh blueberries. I think you’re going to love it!
I chose fresh berries because frozen and thawed berries tend to turn the batter blue, and I wanted a nice “white” batter. The streusel topping adds a bit of crunch and a delightful touch of cinnamon, but you can omit it if necessary. If you’re looking for a blueberry muffin recipe that uses coconut flour, check out this recipe.
Serves: Makes 1 dozen muffins
20 minPrep Time
25 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1/2 cup whole milk
- 1 tablespoon lemon juice
- 2 cups almond flour (I prefer Honeyville )
- 1/2 cup tapioca flour
- 3 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 1/2 cup maple sugar
- 1/2 teaspoon almond extract
- 2 large eggs, lightly beaten
- 6 tablespoons unsalted butter, melted and cooled
- 1 pint fresh blueberries
- 1/4 cup maple sugar
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1 teaspoon coconut flour
Instructions
- Preheat the oven to 350 degrees F and adjust the rack to the middle position. Combine the milk and lemon juice in a small bowl and set aside for 5 minutes.
- Place the almond flour, tapioca flour, coconut flour, baking powder, baking soda, sea salt and maple sugar in the bowl of a food processor. Process for about eight 1-second pulses to combine. Pour the flour mixture into a large mixing bowl. Pour the milk mixture, almond extract, eggs and melted butter into the flour mixture and whisk until combined and no lumps remain. Fold in the blueberries.
- Combine the maple sugar, unsalted butter, cinnamon and coconut flour in a small bowl until a thick paste. Using a large cookie scoop or tablespoon, evenly spoon the muffin batter into a muffin tin lined with baking cups . Using your hands, place little bits of the butter topping on top of each muffin. Bake for 23-25 minutes until just turning golden brown on the top. Cool for 10 minutes. Serve.
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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