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Coconut Blueberry Muffins with Crumb Topping – Gluten Free!

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Coconut Blueberry Muffins with Crumb Topping - Gluten Free!

This morning I woke up with a hankering for warm delicious blueberry muffins. Since we keep frozen blueberries in the house for smoothies, I went to work. My 3 year old loves to help so this was a fun recipe to do together.

I’ll warn you though, these Coconut Blueberry Muffins with Crumb Topping didn’t even have time to cool before they were all gone! What a wonderful, healthy, and gluten free mid-morning snack!

Coconut Blueberry Muffins with Crumb Topping – Gluten Free!

Makes 6 large muffins

Ingredients for Coconut Blueberry Muffins with Crumb Topping

Muffins:

  • 1 cup Gluten Free All-purpose flour
  • 1/2 cup Gluten Free Coconut flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 cups fresh or frozen blueberries

Topping:

  • 2 TBS white sugar
  • 2 TBS brown sugar
  • 2 TBS Gluten Free all-purpose flour
  • 1 TBS coconut flour
  • 2 TBS butter, cubed and softened
  • 1 TBS coconut oil
  • 1 teaspoon ground cinnamon

Instructions

Preheat the oven to 400 degrees.  Grease a muffin tin or line with muffin cups.

Coconut Blueberry Muffins with Crumb Topping – Gluten Free!

Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl.  In a glass measuring cup, pour in the 1/3 cup oil.  Add the egg and then pour in enough milk to make a full cup of liquid ingredients.

Coconut Blueberry Muffins with Crumb Topping – Gluten Free!

Pour liquid ingredients into dry ingredients and mix well.  Carefully fold blueberries into mix and spoon into muffin cups.

Mix topping ingredients together with a fork. Sprinkle over the top of the muffin batter.

Bake about 25-27 minutes or until golden.

Coconut Blueberry Muffins with Crumb Topping
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Ingredients

  • 1 cup Gluten Free All-purpose flour
  • 1/2 cup Gluten Free Coconut flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 cups fresh or frozen blueberries
  • Topping2 TBS white sugar
  • 2 TBS brown sugar
  • 2 TBS Gluten Free all-purpose flour
  • 1 TBS coconut flour
  • 2 TBS butter, cubed and softened
  • 1 TBS coconut oil
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.
  2. Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add the egg and then pour in enough milk to make a full cup of liquid ingredients.
  3. Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
  4. Mix topping ingredients together with a fork. Sprinkle over the top of the muffin batter.
  5. Bake about 25-27 minutes or until golden.
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http://www.mommity.com/coconut-blueberry-muffins-with-crumb-topping/

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About the author

Chantal

Chantal is a mom to a 4 year old boy, 2 year old girl and a new little one born in 2014. She lives in Maine, where she enjoys photography, writing, and traveling.

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