Not just for breakfast, these Grain Free Blueberry Muffins with Crumb Topping are best served warm with a generous pat of butter. If you aren’t in the mood for blueberry, swap them for cranberries and add some fresh orange zest for a special sweet and sour treat!
Not just for breakfast, these Grain Free Blueberry Muffins with Crumb Topping are best served warm with a generous pat of butter. If you aren’t in the mood for blueberry, swap them for cranberries and add some fresh orange zest for a special sweet and sour treat!
Ingredients
- 2 1/2 cups Blanched Almond Flour
- 1/2 cup Arrowroot Starch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder (aluminim free)
- 1/2 teaspoon Sea Salt
- 3 large Egg(s), Organic Pasture Raised
- 1/3 cup Honey
- 1 teaspoon Vanilla
- 1 cup fresh or frozen blueberries
For Crumb Topping:
- 1/4 cup Blanched Almond Flour
- 1/4 cup Tapioca Starch
- 1/4 cup coconut sugar
- 1/4 cup Organic Grass-Fed Butter or Ghee softened
- 1/2 teaspoon cinnamon
- 1 pinch Sea Salt
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4) and line a 12-cup muffin pan with paper liners.
- To make the muffins: In a large-size bowl, combine the almond flour, arrowroot starch, cinnamon, baking powder, and sea salt. In a separate small-size bowl or mixing cup, combine the eggs, honey, and vanilla. Add the wet mixture to the dry ingredients, mixing just enough to combine, then gently fold in the blueberries.
- To make the topping: In a small-size bowl, use your fingers to crumble together the topping ingredients.
- Divide the muffin batter evenly among 12 muffin cups. Top each with crumb topping. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. As soon as the muffins are cool enough to handle, transfer them to a rack and allow to cool before serving.
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Hello
I am wondering if I could substitute something for honey? But not maple syrup as I am sensitive. Looking forward to making these…I am gluten and wheat free and haven’t had a treat in so long… Love your recipes. Thank you!
use the sweetener you prefer, google how to substitute.
can i please ask what is the difference between arrowroot flour and tapioca flour and does it matter?
It definitely matters!! While corn starch, arrowroot starch, potato starch and tapioca starch are similar in their use and performance their differences are unique. For example if you thicken gravy with each of these you will see the difference. Tapioca is too gummy/stringy for gravy by itself and likewise if used alone in baked goods they become too wet/heavy/starchy. Arrowroot is a lighter starch which balances out the tapioca. Arrowroot is also more expensive for many people so it’s not ideal…
Can you adjust sweeteners to make these Keto?
You are welcome to swap sweeteners however the starch and fruit will keep the carb counts too high for keto.