Sometimes I miss a good muffin. You try to make a perfect one gluten and refined sugar free. I realized I had some organic blueberries and that muffins should and could be made. I checked out a number of different recipes online and went with a grain free one made with almond flour. I am super happy with how these turned out.
My favorite part (besides the blueberries) is the coconut almond topping. These were so easy to make.
1/4 cup (56 grams) coconut oil (the oil I used was already melted, it’s summertime)
1/4 cup (84 grams) raw honey
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons full fat coconut milk
2 large farm fresh eggs, room temperature
2 cups (224 grams) almond flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup fresh blueberries, washed and set out in an even layer to dry
2 tablespoons chopped almonds (or pre-sliced)
2 tablespoons unsweetened flaked coconut
*Optional, 1 teaspoon lemon zest would be great added to the batter
Preheat oven to 350 degrees F. Grease a muffin tin (only 9) with coconut oil, just put a couple drops of coconut oil in each one and rub it around evenly with your fingers. Set aside. In a medium sized bowl, add the coconut oil, raw honey, almond extract, vanilla extract and coconut milk. Whisk together until well combined. Whisk in the eggs. Add the almond flour, baking powder and salt and stir with a wooden spoon just until combined. Fold in the blueberries. Fill each of the 9 muffins cups using a medium sized cookie scoop if you have one. Combine the almonds and coconut together and sprinkle some on the top of each muffin. Bake for 14-16 minutes. Let sit for a few minutes in the tin, then carefully remove each just using your fingers. None of them broke when I removed them from the pan. If you tip them upside down out of the tin, you’ll lose a lot of the topping. Let cool on a wire rack until you can’t stand it any longer and have to eat one…..or two.
These have a perfect slightly crisp outside and are tender and muffin-y on the inside.
The raw almonds and coconut toast perfectly on top of the muffins. Sliced almonds would be great, but I didn’t have any. Chopping whole almonds worked just fine!