Blueberry Muffins with Almond Streusel

Classic almond flavor with a crunch-sweet (but not overly sweet) crumb top with toasty sliced almonds – YUM!!   Freshly baked or made ahead for a grab-n-go breakfast.  They’re grain-free, gluten-free and refined sugar-free.

Ingredients

 Almond Streusel

1 cup Farm Fresh Almond Flour

1/4 cup light brown sugar

1/4 cup coconut sugar

1 cup slivered Farm Fresh Almonds

4 tablespoons frozen margarine, cut into ½-inch cubes, kept cold

1 pinch ground cinnamon

1 pinch (small punch) ground nutmeg

 Muffins

2 cups Farm Fresh Nuts Almond Flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon sea salt

2 large eggs

4 tablespoons coconut oil, melted (substitute canola, vegetable, or grapeseed oil)

4 tablespoons maple syrup

1/4 cup non-dairy milk (such as oat or almond milk)

2 teaspoons vanilla extract

1 teaspoon apple cider vinegar

1 cup fresh blueberries

Directions

For Streusel  

-Combine all ingredients in bowl of stand mixer fitted with a paddle attachment. Mix until butter is fully incorporated and mixture is loose and crumbly. 

-Transfer to baking sheet and lightly break up any larger chunks. Refrigerate for 30 to 60 minutes before using. Transfer remaining streusel to airtight container and refrigerate up to two weeks. 

For Muffins 

-Preheat oven to 350°F. Line muffin pan with paper liners.  

-Combine Fisher® Chef’s Naturals Almond Flour, baking soda, cinnamon, and sea salt in bowl and whisk together. Mix in eggs, coconut oil, maple syrup, non-dairy milk, vanilla extract, and vinegar and stir until smooth batter forms. Fold in ¾ cup blueberries.

-Use ¼-cup measuring cup to pour batter into each cupcake liner. Gently place 1 to 3 blueberries on top of each muffin; sprinkle with half of streusel (reserve remaining half for another use*). 

-Bake until the top is golden and a toothpick comes out clean, 20 to 25 minutes. Cool in pan for  15 to 20 minutes.