Muffins. They always bring back special childhood memories for me. When I was a little girl, I was a sucker for a muffin. My Mom used to buy the large packages of muffins from Sam’s Club. We would freeze them. When you were ready for one, you would take it out of the freezer, pop it in the microwave for a few seconds, and it was perfect. It was the “ideal” breakfast for me. Haha! My, my, how times have changed! Haha! Muffins are no longer a “typical” breakfast for me. A typical breakfast for me now is an egg bite, followed by a smoothie a few hours later. I have to eat breakfast every day! I am definitely not the type of person that can “skip breakfast!” It gives me the fuel that I need for the day! What is your typical breakfast? Moving on, I had a serious craving for muffins and not just any muffins… but BLUEBERRY MUFFINS. Something to remind me of my childhood. This recipe is PRETTY SPECIAL! The crumble on top was the icing on the cake! Haha! Try it out!
- Preheat the oven to 425 degrees F.
- In a large bowl, measure out and mix all the dry ingredients.
- Add the melted butter, eggs, vanilla and almond milk. Stir to combine.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Line a muffin tray with parchment muffin cup liners. Spoon the muffin batter into each of the cups, filling it almost to the top.
- In a small bowl, combine all the crumb topping ingredients, mixing it with a fork or your hands until it forms crumbles. If it's too wet, add a little more coconut flour.
- Spoon 1-2 teaspoons of the crumb topping onto each of the muffins, and gently press it down so it's secure in the batter. (Not really in the batter, but secure enough to where it won't fall right off).
- Bake for 5 minutes. Gently place a large sheet of aluminim foil over the tops of the muffins so the entire tray is covered. Turn the oven down to 350 degrees F and bake for 15 more minutes or until a toothpick inserted into the center of a muffin comes out clean.