Gluten Free Blueberry Almond Muffins with Almond Crumb Topping
Blueberries are often referred to as a ‘superfood’ due to their high levels of antioxidants and beneficial health properties.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Gluten Free Blueberry Almond Muffins with Almond Crumb Topping
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
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In a large bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt.
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In a separate bowl, mix together the coconut oil, maple syrup, almond milk, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Gently fold in the blueberries.
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Divide the batter evenly among the muffin cups.
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In a small bowl, combine the chopped almonds and coconut sugar for the crumb topping.
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Sprinkle the crumb topping over the muffins.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 16g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.