Blueberry Streusel Muffins

Everyone loves blueberry muffins, no? These are light and fluffy with lots of blueberries throughout and have a scrumptious, crunchy-sweet, cinnamon streusel topping. Perfect for breakfast or a snack at anytime of the day.

Ingredients for muffins:

2 cups almond flour

1 cup + 1 Tbsp coconut flour, divided

2 Tbsp baking powder

1 tsp baking soda

1 tsp fine Himalayan sea salt

1 tsp cinnamon

Zest and juice of 1 lemon or 2 limes

5 pastured eggs

2/3 cup coconut oil (not melted!)

1/2 cup maple syrup

1 1/4 cups full fat coconut milk

1 tsp vanilla extract

1 1/2 cups frozen wild blueberries

Ingredients for Streusel Topping:

1 cup walnut pieces

1/4 cup almond flour

1/4 cup unsweetened shredded coconut

2 Tbsp coconut oil (not melted!)

2 Tbsp maple syrup

pinch of fine Himalayan sea salt

Method: Preheat oven to 350 degrees. Line 18 muffin cups with paper or foil liners: In each of 2 12-cup muffin tins, line 9 cups and fill the 3 remaining, unlined, cups with water. (Unless working with a gas-powered oven, this is crucial. The steam from the water in the empty cups allows the muffins to rise and bake up fluffy before browning too soon!)

In a large bowl, sift together almond flour, 1 cup coconut flour, baking powder and soda, salt and cinnamon. Set aside.

Place lemon juice and rind, eggs, coconut oil, maple syrup, coconut milk and vanilla in bowl of food processor. Process until smooth.

Add dry ingredients to the wet in the food processor and mix until smooth, stopping to scrape down the bowl once. 

Turn batter back out into the large bowl you originally used for dry ingredients.  

In a small bowl stir the berries together with remaining 1 Tbsp coconut flour.

Add blueberries to muffin batter in large bowl and gently stir in by hand. 

Divide batter evenly amongst prepared muffin cups.

Prepare the streusel topping: to the now empty food processor bowl, add all topping ingredients and PULSE until mixture resembles coarse crumbs.

Top each muffin with a little streusel, pushing it into the surface of the batter to ensure it will stick as the muffin bakes and rises.

Bake in centre of oven for 25-30 minutes, until golden brown and tester comes clean.

Let muffins cool 20 minutes in pans before removing to rack to cool completely.

Store muffins in fridge or freezer. 

Note: don’t be tempted to eat these straight out of the oven! They need to cool completely in the pan first - this step finishes the baking. Cracking open a hot muffin will reveal a still soggy middle! 

- makes 18 muffins