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.