Blueberry Almond Crumb Muffins

Home > Recipe Book > Blueberry Almond Crumb Muffins

Blueberry Almond Crumb Muffins


● Coconut Oil (to grease muffin pan) (Available at Lifepointe Chiropractic and Wellness Center)● 2 cups - Almond Flour, Divided● ½ cup - Coconut Flour● ½ tsp - Sea Salt● 6 Eggs (Available at Lifepointe Chiropractic and Wellness Center)● ⅔ cup - Raw Honey (Available at Lifepointe Chiropractic and Wellness Center)● ¾ tsp - Pure Vanilla Extract● ¾ tsp - Pure Almond Extract● 1 cup - Blueberries● 1 Tbsp - Melted Coconut Oil (Available at Lifepointe Chiropractic and Wellness Center)

1. Preheat the oven to 350 degrees. Grease muffin pan with coconut oil.

2. Set aside 2 tbsp of almond flour. In a mixing bowl, combine the remaining almond flour, coconut flour, and salt.

3. In a separate bowl, whisk together eggs, honey, vanilla, and almond extract. Then add to dry ingredients and mix thoroughly.

4. Fold in blueberries, then pour batter into muffin cups. Pat the tops down into rounded heaps and use a brush to dab with melted coconut oil. Sprinkle with remaining almond flour.

5. Bake for 30-40 min. The top should be springy yet firm when ready. (For mini-muffins, bake for 26 min.)