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Grain-Free Blueberry Buttermilk Muffins with Streusel Topping

Prep Time10 mins
Cook Time17 mins
Total Time27 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.