I've been craving a blueberry muffin recipe that is tastes so good that you totally forget that it is healthy.  Eating healthy does not have to mean deprivation!   Of course you should eat a lot of vegetables, but I bet you still want to bake some tasty blueberry muffins on the weekend that the whole family can enjoy.  Well, me too!

Coconut flour is a new, gluten free flour I've been experimenting with lately.  I like it because it is not a grain and is high in protein and fiber, rather than carbohydrates. 

The first time I used it, I just substituted it for rice flour in one of my recipes, but I quickly learned you cannot do that!  Coconut flour is extremely absorbent.  I went from having a batter to a dry, crumbly mess! 

In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.  You will also need to increase the number of eggs.  In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk. 

In this recipe, I use part coconut flour and part almond flour.  So, it is not only gluten free, but also high in protein and healthy fats.  This makes them perfect for breakfast or a snack anytime of day!  And the struesel crumb topping takes them over the top!

Ingredients

• 2 cups almond flour (process raw almonds in a food processor until finely ground)
• 1/2 cup coconut flour
• 2 tsp. cinnamon
• 1/4 tsp. sea salt
• 1/2 tsp. baking powder
• 3 eggs, beaten
• 2 tsp. vanilla extract
• 1/2 cup coconut oil or butter, melted
• 1/3 cup agave
• 1/4 tsp. freshly grated lemon zest
• 1/2 cup almond milk or water
• 1 cup fresh or frozen blueberries

Crumb Topping:

• 2 Tbsp. coconut flour
• 2 Tbsp. unrefined sugar, such as Rapadura brand
• 1/2 tsp. cinnamon
• 1-2 Tbsp. butter

Preheat oven to 350 degrees.

Place the almond flour, coconut flour, cinnamon, sea salt, and baking powder in a bowl and mix well to combine. 

In another bowl, add the eggs, vanilla, agave, melted coconut oil or butter, lemon zest, and almond milk.  Whisk or stir with a fork to combine. 

Add the wet ingredients to the dry ingredients.  Fold in the blueberries. 

Place batter into greased muffin tins or paper liners, filling close to the top.  It should make about 16 average sized muffins.

In a small bowl, combine the 2 tablespoons coconut flour, 2 tablespoons unrefined sugar, and 1/2 teaspoon of cinnamon and mix well.  Cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs.  Sprinkle over the batter in the muffin cups.  This topping is optional, but highly recommended. 

Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Remove from pan and cool on a wire rack. 

Makes 16 muffins

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Becky Mauldin, N.D. is a Naturopath, teacher, speaker, and author.  She has authored two gluten-free cookbooks, Vibrant Health and Recipes for Life. Her story of recovery from an incurable illness has inspired many people around the world. She is known for making a healthy diet achievable for real people and real life.

Connect with her on Facebook and let her know what you think of this post. 

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This post is linked to:

• Sunday School Blog Carnival at Butter Believer
• Sugar Free Sunday at the Flip Cookbook
• The Barn Hop at the Homestead Revival
• Better Mom Mondays at Better Mom
• Monday Mania at the Healthy Home Economist
• Weekend Blog Carnival at Hartke Is Online
• Fat Tuesday at Real Food Forager
• Slightly Indulgent at Simply Sugar and Gluten Free
• Tempt My Tummy Tuesday at Blessed With Grace
• Gluten Free Wednesdays at the Gluten Free Homemaker
• Frugal Days, Sustainable Ways at Frugally Sustainable
• Domestically Divine Tuesdays at Far Above Rubies
• Whole Foods Wednesday at This Chick Cooks
• Tuesday Talent Show at Chef-In-Training
• Allergy Free Wednesdays at whole new mom