I picked up this cookbook called Paleo Indulgences by Tammy Credicott. It is full of recipes and there are several that I have wanted to make. We have a guy near where we live that grows blueberries that he doesn't spray. We order several quarts of them and then freeze them. Since our weather has been so crazy it has taken a while for blueberries to get ripe. I decided to make this recipe today.
Blueberry Crumb Muffin
I doubled this recipe. The recipe yields makes 6 muffins.
I also added the optional crumb topping.
1/3 cup coconut flour, sifted
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/4 cup maple syrup
1/4 cup coconut milk
1/4 cup coconut oil, melted
1/2 cup fresh blueberries
Optional Crumb Topping
2 tablespoons almond meal
1/4 cup coarsely chopped raw nuts and seeds (almond, pecan, sunflower and/or pumpkin seeds)
1 tablespoon maple syrup
1 tablespoon coconut oil, melted
pinch of sea salt
Preheat oven to 350 degrees Fahrenheit. Place the dry ingredients in a medium bowl and whisk to combine. Add the wet ingredients, except coconut oil, to the dry and blend well with a hand mixer (I actually used my stand mixture). With mixer on low, slowly pour in the coconut oil. Blend well. Fold in blueberries. If desired, make the crumb topping by placing all topping ingredients in a small bowl and stirring to combine. It should be slightly crunchy.
Fill 6 paper lined muffin cups two-thirds full with batter. Sprinkle with 1 teaspoon crumb topping evenly on each muffin. Bake for 30 minutes, or until center of each muffin springs back to the touch or a toothpick inserted in the center comes out clean. The tops should be golden brown.
Cool 5 to 10 minutes in the pan. Serve. Store any leftovers in an airtight container for 3 days, or freeze up to 3 months.