Is there anything better than warm blueberry muffins for breakfast? I wanted to create a realistic, healthy muffin that I wouldn’t feel too guilty about eating first thing in the morning. So, first thing I thought was to get rid of flour and of course, refined sugars. I almost wanted to get rid of all sugars but no one would eat them, so decided to go with coconut sugar (or brown sugar if you don’t have any) and maple syrup. Although your body still processes healthier sugars as, well, sugar, they have a lower glycemic impact that won’t have you starving within a couple of hours.
Another easy swap is almond flour, which is not only healthier than regular flour but it’s high fat content will keep you going for a few hours. I haven’t had dairy in years so coconut oil was the perfect choice! And lastly, added some fresh blueberries and lemon, but you can easily swap for your favorite berries.
These Blueberry Streusel Muffins have classic bakery style flavor and the perfect streusel/crumb top. Enjoy them warm, straight from the over or save for breakfast. These are dairy free, gluten-free and refined sugar free.
For the Streusel
1/2 cup gluten free old fashioned oats
1 cup almond flour
3 tbsp coconut oil (melted)
2/3 cup brown sugar or coconut sugar
1 tbsp maple syrup
1 tsp cinnamon
Pinch of salt
For the Muffins
2 cups almond flour
1/2 cup gluten free oat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 cup coconut oil (melted)
3/4 cup maple syrup
2 tsp fresh lemon juice
1 tsp vanilla extract
1 cup fresh blueberries
Preheat your oven to 350 degrees F and line a 12 cup muffin pan with parchment liners.
Make the Streusel: in a small bowl, whisk together all the streusel ingredients until fully combined and place on baking sheet. Bake for 15 minutes, until the streusel begins to crisp up. Set aside.
Increase the oven temperature to 375 degrees F.
Make the Muffins: in a medium bowl, whisk together all the dry ingredients; flours, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine the wet ingredients; coconut oil, maple syrup, eggs, lemon juice and vanilla extract. Slowly begin to add the dry ingredients to the wet mixture and gently fold in blueberries until fully combined.
Spoon the batter into the prepared muffin pan approximately 3/4 of the way full. Top each one with remaining blueberries and a generous sprinkle of the crumb top.
Bake for 15 minutes or until toothpick inserted in the center of one comes out clean. Cool completely in the muffin pan before transferring to wire rack. Enjoy!