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Blueberry Muffins


For Oat Crumble Topping:

1/2 cup old fashioned oats

2 tbsp chopped pecans or almonds

2 tbsp gluten-free all-purpose flour

2 tbsp melted unsalted butter

2 tbsp brown sugar

For Muffins:

1 cups gluten-free all-purpose flour

1 and 1/2 almond meal

1/2 cup coconut flour

1/3 cup brown sugar

2 tsp baking powder

1/2 tsp sea salt

2 large eggs

1 cup unsweetened almond milk

1/4 cup maple syrup

1/4 cup melted unsalted butter

2 cups blueberries or mixed berries


1. Preheat oven to 180º C and line 12 muffin tins with paper liners.

2. Make crumble topping by combining ingredients in a food processor and pulse until just combined and crumbled. Pour into a small bowl and transfer to refrigerator.

3. Combine dry ingredients for muffins in a medium mixing bowl, stir. In a separate mixing bowl whisk together wet ingredients. Gradually stir wet ingredients into dry. Fold in berries.

4. Scoop heaping ¼ cups of muffin batter into prepared cups. Remove topping from fridge and use fingers to crumble. Sprinkle 1 tablespoon of streusel on top of each muffin. Bake for 25-30 minutes. Cool muffins 10 minutes before removing from tin.


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