We have a long time family friend who is an awesome, and I mean awesome, baker. And when my husband and I first got married she gave me a recipe for blueberry muffins, which to my surprise called for ‘your favorite vanilla cake recipe’! So I made her recipe using my Perfect Vanilla Cupcakes then modified the topping to be Paleo – and boy was she right! Using a cake recipe for blueberry muffins worked perfect and I would put these muffins up against any gluten-full counterpart any day 🙂
Here’s how to make them:
I started by making the streusel. You add 1 C of pecans and 3/4 C of almond flour (you could use raw almonds but I’m not sure of the amount, maybe 1 Cup??) to a food processor and process until it has a sand consistency. Then add the remaining ingredients… the cinnamon, honey, and coconut oil, and process until crumbly.
Then, mix a heaping cup of fresh blueberries with enough arrowroot (or flour of choice) to coat the blueberries and set aside.
Now we make the cake! Whisk together the dry ingredients, the wet ingredients, then pour the wet into the dry and beat until creamy and smooth. Then, stir in the blueberries.
To assemble the muffins, fill each muffin tin almost full with the batter then liberally sprinkle on the topping. Bake at 350 degrees for 15 – 18 minutes or until browned. Enjoy!!!
Here are the details 🙂
- 1½ C Blanched Almond Flour, Honeyville Brand
- ¾ C + 1½ Tbsp.Arrowroot Flour (tapioca *MAY* work), divided
- ¼ tsp. Salt
- 1½ tsp. Grain Free Baking Powder
- 5 Eggs, room temperature so coconut oil doesn't solidify
- ½ C Honey
- 3 Tbsp. Refined Coconut Oil, liquefied or oil of choice
- 1 Tbsp. Pure Vanilla
- 2 tsp. Fresh Lemon Juice
- 1½ tsp Ground Cinnamon
- 1 Heaping Cup Fresh Blueberries (I haven' tried frozen, but I think they might be too watery)
- Streusel Topping:
- 1 C Whole Raw Pecans
- ¾ C Blanched Almond Flour
- ½ tsp. Ground Cinnamon
- 2 Tbsp. Honey
- 2 Tbsp + 1 tsp Refined Coconut Oil, solidified
- Preheat oven to 350 degrees and set out eggs to bring to room temperature.
- Line a muffin tin with paper cups and set aside.
- Add the almond flour and whole pecans to the bowl of a food processor fitted with the "S" blade. Process until the mixture resembles sand.
- Add the remaining ingredients and process until well combined. Set aside.
- Combine the blueberries with 1½ Tbsp. of arrowroot flour in a small bowl and set that aside also.
- Whisk together the almond flour, remaining ¾ C of arrowroot, salt, and baking powder in a large bowl.
- If the eggs are still cold, run under warm water. Then, whisk together the eggs, honey, vanilla, coconut oil, and lemon juice, adding the coconut oil last to keep it from solidifying.
- Pour the wet ingredients into the dry and beat on medium-high until the batter is smooth.
- Stir in the blueberries.
- Fill each muffin cup almost full, then liberally sprinkle the streusel topping onto each muffin.
- Bake 16 - 20 minutes (my oven seems to cook fast) or until nicely browned.
- Cool slightly before serving.
this post is part of Fat Tuesday, Allergy Free Wednesdays, Gluten Free Wednesday and Whole Food Fridays, Gluten Free Fridays