The Best Coconut Flour Blueberry Muffins (With Crumble Top) Recipe
Delight in these moist and flavorful Coconut Flour Blueberry Muffins topped with a crunchy almond-coconut crumble. Perfectly sweetened with honey and naturally gluten-free, these muffins make an ideal breakfast or snack option with the wholesome goodness of coconut and fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Muffins
- ¼ cup coconut flour
- ¼ teaspoon baking powder
- Pinch of salt
- 3 large eggs
- 3 tablespoons honey
- 3 tablespoons coconut oil, melted
- 2 tablespoons almond milk
- 1 teaspoon vanilla bean paste
- ½ cup fresh blueberries
For the Crumb Topping
- ¼ cup almond flour
- 2 tablespoons unsweetened finely shredded coconut
- 1 tablespoon honey
- 1 tablespoon coconut oil, softened
- 1 tablespoon almonds, chopped
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while preparing the batter.
- Prepare Muffin Pan: Line a 6-cup muffin pan with paper liners to prevent sticking and set aside.
- Mix Dry Ingredients: In a bowl, sift together coconut flour, baking powder, and salt ensuring even distribution.
- Beat Eggs and Honey: Using a stand mixer fitted with a paddle attachment, beat the eggs and honey until the mixture becomes pale and fluffy for a light base.
- Add Wet Ingredients: Incorporate the melted coconut oil, almond milk, and vanilla bean paste into the egg mixture and beat until fully combined.
- Combine Batters: Add the dry coconut flour mixture to the wet ingredients and beat until you achieve a smooth batter.
- Thicken Batter: Let the batter rest for 5-10 minutes to allow the coconut flour to absorb moisture and thicken properly.
- Fold in Blueberries: Gently fold fresh blueberries into the thickened batter to evenly distribute without crushing them.
- Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each about three-quarters full, and set aside.
- Prepare Crumb Topping: In a separate bowl, combine almond flour, chopped almonds, and shredded coconut. Add softened coconut oil and honey, mixing with a fork until large crumb clusters form.
- Apply Crumb Topping: Evenly sprinkle the crumb topping over each muffin cup filled with batter for a crunchy texture.
- Bake Muffins: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool completely in the pan before serving to set the texture.
Notes
- Letting the batter rest is crucial to allow coconut flour to soak up moisture and thicken properly, resulting in better texture.
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent color bleeding.
- Paper liners help with easy removal and clean-up but grease muffin cups if not lining.
- For a dairy-free version, ensure the almond milk and coconut oil are compliant with your dietary needs.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
