Blueberry Almond Crumb Muffins

Name: Blueberry Almond Crumb Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters almond flour (divided); 237 milliliters blueberries; 1 Tbsp butter; 118 milliliters coconut flour; 8 servings coconut oil or butter (to grease muffin pan); 6 eggs (preferably pasture-raised); 118 milliliters honey; 1 teaspoons unrefined sea salt; 1 teaspoons vanilla

Need a gluten free, primal, and vegetarian morn meal? Blueberry Almond Crumb Muffins could be an awesome recipe to try. This recipe serves 8. One serving contains 446 calories, 11g of protein, and 34g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut oil, vanilla, unrefined sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.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.

Ingredients you will need

Coconut Flour