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Blueberry Muffins
Ingredients
Batter
3
c
almond flour
1
stick
softended unsalted butter
2
eggs
1/2
c
honey
1/4
c
maple syrup
1
tbsp
baking powder
1
tsp
salt
1
tbsp
vanilla
1
tsp
coconut extract
1/4
c
milk
3
c
fresh blueberries
(added separately)
Crumb Topping
1/2
c
almond flour
1/4
c
coconut sugar
pinch of salt
3/4
tsp
cinnamon
1/2
stick
melted unsalted butter
Instructions
Crumb Topping
Stir ingredients together with a fork.
Batter
Mix all the batter ingredients with a hand mixer until incorporated.
Stir in 2 c. of the fresh blueberries.
Spoon into about 18 muffin cups or for cake use a buttered 9 x 13 casserole dish or several individual ramekins.
Top with 1 more cup blueberries and crumb topping.
Bake 350 for 60 minutes (+/-).
Notes
Cool slightly before eating or storing.