Blueberry Muffins

When I think of muffins, blueberry immediately comes to mind. I haven’t done any research, but I’m pretty sure blueberry is probably on the top of the list of popular muffin types. I have so many found memories of waking up to these delights. This version though, is gluten free and paleo friendly. So, now the combined fiber and calcium, along with the awesome power of blueberries, make these particular muffins an obvious choice. Enjoy!

blueberry muffin, blueberry, muffin, paleo, gluten free, little sprouts kitchen

Blueberry Muffins
½ cup coconut flour
¼ tsp sea salt
½ baking soda
4 eggs
¼ tsp cinnamon
¼ cup honey
½ cup coconut milk
¼ cup coconut oil
1 tsp vanilla extract
1 cup of blueberries

Optional Crumb Topping:
¼ cup silvered almonds
1 tbsp maple syrup
1 tbsp vanilla extract
¼ cup shredded coconut

1. Preheat oven to 350 degrees.
2. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl.
3. Combine the two.
4. Fold in blueberries.
5. Grease muffin pan with coconut oil.
6. Add batter until about ¾ full. (This recipe makes a dozen regular muffins or 6 large muffins)
7. Mix crumb topping ingredients in a bowl. Sprinkle on top of muffin batter and press slightly into the batter.
8. For regular sized muffins, bake about 12 minutes. For large muffins, bake about 25-27 minutes.

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