Who doesn’t LOVE a blueberry muffin straight from the oven?
I am thrilled to share with you this recipe for the BEST Paleo Blueberry Streusel Muffins ever! It took several tries because the blueberries kept sinking to the bottom but we finally nailed it. These delectable muffins freeze very well which is why this is a recipe for 48 muffins.
I wanted to give a shout out to these amazing cast iron muffin tins… you’re going to love them!
The recipe is gluten-free, sugar-free, dairy-free, grain-free, low carb, Paleo, Vegan and with Keto options too!
BEST Paleo Blueberry Streusel Muffins
Makes 24 muffins
Ingredients
1 1/2 cups cassava flour
1 1/2 cups almond flour
1/2 cup ground golden flaxseed
1/2 cup arrowroot flour
2 TBS. gluten-free baking powder
1 tsp. salt
1 tsp. nutmeg
1 cup maple sugar or granulated Swerve
1 tsp. gluten-free vanilla extract
1 TBS. lemon juice
1 1/2 cups coconut milk
1/2 cup avocado oil
2 cups fresh or frozen blueberries
Topping
1/2 cup maple sugar
1/4 cup grass-fed butter or vegan butter
2 drops cinnamon essential oil
DIRECTIONS
- Preheat the oven to 375 degrees.
- Place cupcake liners into two – 12 count muffin tins.
- Combine all the dry ingredients into a large mixing bowl and whisk until incorporated.
- Add the remaining ingredients except for the blueberries. Mix on low speed.
- Gently fold in the blueberries with a wooden spoon.
- Using an ice cream fill the muffin tins to the rim with batter.
- Make the topping by using a fork or pastry cutter to crumble the butter, coconut sugar, and cinnamon essential oil.
- Sprinkle the topping on top of the muffins.
- Bake for 25 minutes.
ENJOY!
Blessings,
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