Blueberry Streusel Muffins (GF, DF)

By Leora Barak, RHN

These healthy and delicious Blueberry Streusel Muffins use only nut flours, a little coconut sugar, healthy fats and the antioxidant and anti-inflammatory goodness of the blueberries. They are easy, quick to make and are the perfect muffin for a family breakfast or as a healthy snack. They’re crumbly, so you may have to eat them with a spoon or a fork if you don’t like making a mess when you eat. They’re also kid-approved, so you can make them in a mini-muffin pan to match their tiny hands and small appetites. Hope you enjoy!

 

INGREDIENTS

1 1/2 cups coconut flour
1 cup almond flour
½ cup organic coconut sugar
1 tsp baking powder
1/2 cup coconut oil, melted
1 tsp cinnamon
3/4 cup unsweetened almond or cashew milk
2 eggs
1 1/2 tsps pure vanilla extract
1 cup fresh blueberries

 

INSTRUCTIONS

Pre-heat oven to 350F.

Combine first 6 ingredients and mix well. Remove 1 cup of this mixture into a small bowl and reserve for later.

Add almond/cashew milk, eggs and vanilla and mix.

Add blueberries and toss gently.

Spoon batter into paper-lined muffin tins.

Sprinkle each muffin with a teaspoon of the reserved cinnamon/crumb mixture.

Bake for 25-30 minutes.

Place on wire rack and allow to cool for 20 minutes before serving.

Makes 12 blissful muffins {or 36 mini ones}.