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!

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.

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.

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.

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