I am happy to share my own healthier, dairy-free, grain-free version of these delicious muffins. They are so easy to make! Make sure to eat them with a fork as they will be really moist and crumbly.
Mini Blueberry Streusel Muffins
By Leora Barak
1 1/2 cups almond flour
1 cup coconut flour
2/3 cup organic cane sugar
1 tsp baking powder
1/2 cup coconut oil, melted
1 tsp cinnamon
3/4 cup almond milk
1 1/2 tsp pure vanilla extract
1 cup fresh blueberries
Pre-heat oven to 350F.
Combine first 6 ingredients and mix well. Remove 1 cup of this mixture into a small bowl and reserve for later.
Add almond milk, eggs and vanilla.
Lastly, add blueberries and toss gently.
Spoon batter into paper-lined mini muffin tins.
Sprinkle each muffin with a teaspoon of the reserved cinnamon/crumb mixture.
Bake for 30 minutes.
Cool for 20 minutes before removing and serving.
Makes 36 blissful mini muffins.
Image via Spice Up the Curry