I just typed out “It’s been a muffin since I’ve shared a minute recipe.”
That’s pretty much what today’s like, but you know what? It’s the weekend, we’re just gonna go with it. Speaking of that though, how did this weekend sneak up so quickly, you know what I mean? It’s nearly May already. I mean, I know they say time flies but this just feels crazy.
So I got a message recently from a friend asking for a specific recipe, one that would be fitting for a some limitations that this friend was trying to stick to, such as, “no refined sugar, only maple syrup”, “no dairy”, and “only whole wheat flour”.
With it getting into the warmer time of year (finally) I’ve had more than a few of you let me know you’re trying to change some things in how you’re eating also so I thought I’d share this muffin recipe because it actually turned out to be really delicious, despite being the ingredients being a little bit constrained. I tried it using just whole wheat flour but I also tried it as a gluten free recipe using this gluten free flour mix that I got recently. It bakes really well in recipes like this and I’ve yet to use it in anything that didn’t turn out well. It’s worked measure for measure in everything I’ve tried. I don’t have a gluten allergy but I’ve baked for friends who do so I always enjoy trying alternatives.
If you do prefer to use whole wheat flour or even basic all-purpose, those both work fine in this recipe also. Obviously these muffins are not going to fit everyone’s needs, (as much as it would be lovely to please everyone at once, right?) but maybe you can find inspiration from this recipe or adapt it to fit your needs. I think my favorite thing about them was the combination of the blueberries with the almond flavor. I don’t know about you, but I could probably add almond extract to everything I bake and never get tired of it. It just might be my favorite flavor of extract.
I was thinking what a great addition to a Mother’s Day breakfast/brunch these would be, or even just a Spring bake break! If you do make little alterations to the recipe or even if you bake it just as it is, I’d love to know how they turn out!
Blueberry Almond Streusel Crumb Muffins (Gluten Free)
For The Streusel:
- 1/4 cup maple syrup
- 1/4 cup natural almond butter
- 1/2 cup gluten free flour mix or whole wheat flour *see note
- 1/2 cup rolled oats
- 2 tablespoons coconut oil melted
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon optional
- 1/3 cup slivered almond
For The Batter:
- 1/2 cup oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/4 cups full-fat coconut milk
- 2 teaspoons lemon juice or vinegar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups gluten free flour mix or whole wheat flour
- 2 cups fresh blueberries
- 1/2 cup slivered almond
Preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil and flour.
In the bowl of a stand mixer, combine ingredients for streusel (except almonds) and beat together until it comes together into a dough. Fold in the slivered almonds and scrape into a separate bowl and set aside.
Beat the oil and sugar until smooth. then add the lemon juice and coconut milk and mix until well combined. Add the almond extract, vanilla, salt, and baking powder. Mix in flour until there are no lumps. Fold in berries and slivered almonds, then divide batter into prepared pan. Now crumble the streusel topping over the muffin batter.
Bake for 35 - 45 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.
When muffins are completely cool, carefully loosen from pan with a thin knife or spoon. Serve while still slightly warm or at room temp. Store in an air-tight container.