It’s been years since I’ve had a fluffy, blueberry streusel muffin – so last week I headed into the kitchen to change that. 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.
Blueberry Streusel Muffin Recipe (Grain-Free)
- Prep Time:20 minutes
- Cook Time:25 minutes
- Total Time:45 minutes
For the Batter:
- 1/2 cupwhole milk
- 1 tablespoonlemon juice
- 2 cupsalmond flour (I prefer [https://amzn.to/2SqmjiZ])
- 1/2 cuptapioca flour
- 3 tablespoonscoconut flour
- 1 tablespoonbaking powder
- 1 teaspoonbaking soda
- 1/2 teaspoonCeltic sea salt
- 1/2 cupmaple sugaror organic cane sugar
- 1/2 teaspoonalmond extract
- 2large eggs,lightly beaten
- 6 tablespoonsunsalted butter,melted and cooled
- 1 pintfresh blueberries
For the Topping:
- 1/4 cupmaple sugar or organic cane sugar
- 3 tablespoonsunsalted butter,softened
- 1/2 teaspoonground cinnamon
- 1 teaspooncoconut 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 scoopor 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
