These blueberry crumble muffins are dairy free, gluten free, have NO refined sugar, and are full of fiber, thanks to the apple flour! They're straight delicious, especially with the crumble topping and glaze too!
• 2 cups @hearthyfoods Almond Flour
• 1/2 cup @hearthyfoods Apple Flour
• 1/2 cup Granulated sweetener.
• 1 1/2 tsp baking powder
• 1/4 tsp Sea salt
• 1/3 cup Coconut oil- measured solid, then melted
• 1/3 cup Unsweetened almond milk
• 3 large Eggs (at room temperature)
• 1/2 tsp Vanilla extract
• 3/4 cup Blueberries
For the crumble
•2 tbsp @swervesweetie granular sweetener or cane sugar
•2 tbsp melted coconut oil
•1 tbsp coconut flour
For the glaze
• 1/4 cup @artisanaorganics coconut butter
• 1/4 cup almond milk
• 2 tbsp date syrup
Combine your dry ingredients, then combine your wet, then pour wet into the dry. Fold in blueberries. Pour into 10-12 muffin liners.
-prepare your crumble by combining all ingredients and using your fingers to sprinkle crumble sized pieces onto each muffin
-bake at 350 for 20-25 min until tops are golden
-allow to cool, then place on wire rack to finish cooling. I've found if you're liners are sticking to the muffin, they are not cool enough yet!
-heat your glaze ingredients together and stir until smooth. Then drizzle over-top your muffins! (You'll have more than enough glaze for other treats!)
Enjoy! I honestly couldn't decide if I like these better warmed or fresh out of the fridge!