My mother in law bought these cute little flower cupcake/muffin liners for me, so baking something to put in them was needed.
Spring is here in Colorado and as usual our weather can’t make up it’s mind. One day 70 degrees and sunny…everyone in tshirts. The next day it’s 23 degrees and snowing….brrrr. However that makes for a perfect baking days…and we haven’t made blueberry muffins yet, so here goes.
When a recipe calls for coconut flour and ONLY coconut flour, I know that the consistency will be a bit heavy….but the flavor will be good (if you like coconut). The frozen blueberries help to make sure these aren’t dry (because baking with coconut flour can dry out baked goods). Of course the crumble on top will satisfy any sweet toothed individual, but make sure to tamp the crumble down before baking or these little morsels are quite messy.
- 3/4 cup coconut flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 – 1/2 cup sugar
- 6 organic eggs (at room temperature)
- 1 tbsp Simply Organic Vanilla Extract
- 1/2 cup Nutiva Organic Coconut Oil
- 3/4 cup frozen organic blueberries
- 3/4 cup almond meal/flour
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 2 tbsp melted Nutiva Organic Coconut Oil
Preheat oven to 350 degrees. Prepare muffins tins with liners.
Add all the dry ingredients together in a medium bowl. Stir to combine.
Add in wet ingredients except blueberries – stir until most lumps are gone. The batter is VERY thick..it’s ok.
Fold in the blueberries
Scoop the mix into the muffin liners.. fill about 3/4 full. Smooth down the tops and put to the side.
In a small bowl combine the almond meal, sugar, cinnamon and salt. Stir to combine. Mix in the coconut oil and gently stir.
Place (about) 1 tablespoon of the mixture on top of the muffins and pat down gently. If you have any leftover just put more on the muffins.
Bake for 25 minutes or until firm.