Hi! It’s been a while ;)
We’ve been putting summer blueberries to use over here! Blueberry galettes, blueberry pancakes, and these delightfully tender blueberry crumb muffins. I wanted an everyday, go-to recipe to have on-hand for summer fruit-filled-muffins. These are classic blueberry muffins, with hints of lemon zest and cinnamon, sweet blueberries in every bite, and a perfect crumb cluster to top them off. I really developed this recipe for my kids - low in sugar and big on muffin-y/baked good vibes. They’re always asking for a “treat’ so I wanted something portable, sturdy, and somewhat wholesome to eat. While they’re great for kids, they’re just as delicious for big people too ; )
These are quite literally an “all the frees” muffin. I tried to make these full of all the good substitutes - almond flour and coconut oil for good fats. Monkfruit sweetener to cut out all of the sugar (I do use a bit of maple syrup in the crumb, so if you’re wanting to avoid sugar don’t use the topping). They’ve got some protein in there too thanks to a few eggs and the almond flour. We use coconut, arrowroot and cassava flour, as well just to give them that tender, yet structured texture. From there, we make a super simple crumb topping, that isn’t totally necessary, but makes the muffins a bit more fun :)
I hope you get a chance to make these! xo!
Everyday Blueberry Crumb Muffins
| gluten-grain-and-dairy-free |
Ingredients
1 cup almond flour
1/2 cup cassava flour
1/4 cup arrowroot flour
2 tablespoons coconut flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup monkfruit sweetener (or coconut sugar, or granulated sugar)
zest from 1 lemon
3 tablespoons melted (and cooled) coconut oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened applesauce
1 cup blueberries
Powdered monkfruit sweetener
crumb topping
1 cup almond flour
1/2 cup chopped walnuts
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons melted (and cooled) coconut oil
2 1/2 tablespoons maple syrup
method
Preheat oven to 350° and line a 12-cup muffin tin.
In a large bowl, whisk together the flours, cinnamon, baking powder, baking soda, and salt.
In another large bowl, rub the monkfruit sweetener and zest between your fingers to release the citrus oil. Whisk in the oil, eggs, vanilla, and applesauce. Mix the dry ingredients into the wet, then fold in the blueberries, reserving about 1/4 cup.
To make the crumb topping, whisk together the almond flour, walnuts, salt and cinnamon. Mix in the coconut oil, and maple syrup until everything looks wet and clumpy.
Divide the batter between the muffin cups. Top with remaining blueberries, and sprinkle evenly with the crumb topping.
Bake for 25 minutes. Turn oven off, and leave muffins in for an additional 5 minutes. Remove and let the muffins cool on a rack completely before serving. Dust with some powdered monkfruit sweetener and enjoy :)
