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Grain-Free Blueberry Buttermilk Muffins with Streusel Topping
Prep Time
10
minutes
mins
Cook Time
17
minutes
mins
Total Time
27
minutes
mins
Servings:
12
muffins
Author:
Jaclyn Harwell
Ingredients
1
cup
- fresh blueberries
1
cup
- tapioca flour
1/2
+ 1/8 cup - coconut sugar - divided
1/2
cup
- coconut flour
1/2
cup
- palm shortening - melted
1/2
cup
- buttermilk
4
eggs
1
tsp
-
vanilla
1/2
tsp
-
baking soda
1/2
tsp
- salt
1/2
+ dash tsp - cinnamon - divided
1/4
cup
- butter - softened
1/4
cup
- chopped pecans or walnuts
Instructions
Preheat oven to 350.
Line muffin tin with unbleached, nonstick liners.
Combine the flours, 1/2 cup coconut sugar,
baking soda
, salt, and 1/2 tsp. cinnamon and mix well.
Using a hand mixer, mix eggs, melted palm shortening, buttermilk, and
vanilla
.
Add wet ingredients to dry ingredients and mix well with a hand mixer.
Mix in blueberries by hand.
Fill each muffin liner with heaping 1/4 cup scoop of muffin batter.
Make streusel: using a fork, combine butter, remaining coconut sugar, chopped nuts, and remaining cinnamon to make a course, crumbly topping.
Use your fingers to sprinkle the streusel topping evenly over the muffins.
Bake for 20 minutes before removing from oven to cool.