Blueberry Streusel Muffin Recipe (Grain-Free)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
For the Batter:
- 1/2 cup whole milk
- 1 tablespoon lemon juice
- 2 cups almond flour (I prefer [https://amzn.to/2SqmjiZ])
- 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 or organic cane sugar
- 1/2 teaspoon almond extract
- 2 large eggs, lightly beaten
- 6 tablespoons unsalted butter, melted and cooled
- 1 pint fresh blueberries
For the Topping:
- 1/4 cup maple sugar or organic cane 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!
Nutrition
- Serving Size: Makes 1 dozen muffins