Grain-free Blueberry Almond Crumb Muffins from Mommypotamus | Nourished Kitchen

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Blueberry Almond Crumb Muffins

January 25, 2012 By 69 Comments
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The Thing About Blueberries . . . is that they don’t grind their Harleys over the hot desert tarmac, or throw eight-course dinner parties at Monet’s garden in Giverny, or eat jellied eels from a stall in London.  Because – let’s face it – blueberries are homebodies. Plump, delectable little delights that know all too well the simple pleasures of laughing till you snort at the kitchen table, sipping chai in your slippers and licking batter off a spoon. And when it comes to freshly-baked happiness, they want to be your muse and your morsel.

So, are you ready to be inspired? These little bursts of indigo-flavored joy are all wrapped up in moist, cakey goodness topped with crunchy, crumbly bits. And even though we are one of those families, I promise no one will ever suspect you didn’t use grains or refined sugar. Blueberry bliss, guaranteed.

Enjoy!

Blueberry Almond Crumb Muffins

ingredients

  • 2 cups plus 2 tablespoons almond flour (get it here), divided
  • 1/2 cup coconut flour (get it here or make your own)
  • 6 eggs, preferably pastured
  • 1/2 cup honey (get it here)
  • 3/4 teaspoon organic vanilla extract (like this)
  • 1/2 teaspoon unrefined sea salt (get it here)
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon butter (0ptional)
  • coconut oil or butter to grease muffin pan

method

  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
  3. In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish.  Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.

YIELD: 6 to 8 muffins | TIME: 5 minutes (active), 40 minutes (oven)

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About Debbie Forbes, LMT, CPT

Debbie has been a Licensed Massage Therapist (FL LMT MA16310) for over 18 years. Originally from the Chicago area, she moved to St. Pete in 1986. Her specialties are deep tissue, Lomi Lomi, Thai Yoga massage and Stress Therapy massage. She has traveled to Hawaii, the Bahamas, Mexico and various other places to study bodywork and allied modalities. She takes from her many years of experience and multitudes of classes to structure a massage based on your needs. Debbie is also a Certified Personal Trainer and Yoga Teacher. She believes that Integrative Systems, such as, Yoga, Massage and Personal Movement have been developed to guide us in this journey. An avid cyclist, Debbie travels around the country doing century and double century rides. She is a reluctant triathlete, cross fitter, occasional doughnut eater and is a USA Triathlon Official in her spare time.

Posted on January 25, 2012, in Nutrition, Paleo Recipes, Recipes. Bookmark the permalink. Leave a comment.

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