Blueberries are summertime superstars in our home. Snacking, baking and freezing fresh organic blueberries to use throughout the winter months. Blueberries have a unique set of health benefits and are known for their phytonutrient content. Blueberries are also a great source of Manganese, Vitamin K, Vitamin C, Fiber, and Copper. The D-Man loves blueberry muffins slathered in pastured butter, and this recipe produces a dense muffin perfect for butter slathering. These muffins also freeze well, so make a double batch and enjoy them at a later date.
2 Cups Blanched Almond Flour (plus 2 tablespoons for streusel topping)
1/2 Cup Coconut Flour
1/2 teaspoon Sea Salt
1 teaspoon Ground Organic Cinnamon
1 teaspoon Ground Organic Ginger
1/2 teaspoon Baking Powder
6 Pastured Eggs
1/2 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1 Cup of Fresh Organic Blueberries (rinsed and patted dry)
Streusel Topping (optional)
2 Tablespoons Pastured Butter (melted)
2 Tablespoons Blanched Almond Flour
3 Tablespoons Coconut or Palm Sugar
Preheat oven to 350 degrees F.
Grease a regular sized muffin tin with Butter or Coconut Oil
In a large bowl combine: Almond Flour, Coconut Flour, Baking Powder, Sea Salt, Ginger and Cinnamon, set aside.
In a small bowl add eggs and beat with an electric hand mixer until frothy.
Add maple syrup, and vanilla extract to the eggs and continue beating until combined.
Pour the egg mixture into the dry ingredients and blend with the hand mixer till a thick batter is formed.
Fold in Blueberries and gently scoop the batter into the muffin cups.
In a small bowl mix the melted butter, coconut sugar and almond flour together for the streusel topping.
Place the streusel on each of the muffins patting down lightly.
Bake for 25 to 30 minutes.