Almond Blueberry Streusel Muffins
AlmondAlmond Flour
Breads & Muffins
Breakfast / Brunch
Gluten FreeVegetarian
prep
20
minscook
35
minsmake
1
dozenAlmond Streusel:
1/2 cup
Fisher® Almond Flour
2 tablespoons
brown sugar
2 tablespoons
granulated sugar
2 tablespoons
cold butter, cut up
1 pinch
ground cinnamon
1 pinch
ground nutmeg
Muffins:
2 cups
Fisher® Almond Flour
1 teaspoon
baking soda
1 teaspoon
ground cinnamon
1/4 teaspoon
table salt
2
eggs
1/4 cup
melted coconut oil or other vegetable oil
1/4 cup
maple syrup
1/4 cup
non-dairy milk
2 teaspoons
vanilla
1 teaspoon
apple cider vinegar
1 cup
fresh blueberries, divided
Food Safety Instruction
DIRECTIONS
- For Streusel: Combine ingredients in large bowl. Beat with electric mixer until well blended and mixture is loose and crumbly. Refrigerate 30 min.
- For Muffins: Heat oven to 350°F. Line 12-cavity muffin pan with paper liners or prepare with cooking spray.
- Whisk Fisher® Almond flour, baking soda, cinnamon and salt in large bowl. Add remaining ingredients, except blueberries. Mix well until smooth batter forms. Gently stir in ¾ cup blueberries. Spoon batter evenly into prepared pan. Top with remaining berries. Break up any large clumps of prepared Streusel and sprinkle over muffins in pan.
- Bake 20-25 minutes or until tops are golden brown and toothpick inserted in centers comes out clean. Cool in pan 15-20 minutes.
