Who doesn’t love a muffin, a little sweet treat in the morning to go with your coffee or my favorite, TEA.
Did I ever tell you I’m obsessed with tea, like I buy teas wherever I go it’s pretty ridiculous I have a cabinet full of different tea and flavors. I love smelling the tea, I love sipping the teas, I love sharing the teas.
Starbucks has this new spearmint and Lemongrass tea with an aroma that will take you to another realm. Plus the caffeine is appropriate for the energy depriving lifestyle that comes with being a mommy.
But about these muffins, they are small batch too. Just 8 muffins to share or enjoy alone over the week for breakfast.
Plus they are low in sugar.
I’ve been making these at night after putting the kids to bed and passing them out in the morning, for a protein packed pre breakfast starter. 
Let’s get to these muffins tho.
Mix your dry ingredients together.
Mix in the wet ingredient. You gotta go fast during this step, or else the coconut flour will soak up all your moisture and mixing the berries in will not be so easy.
Carefully fold in blueberries. (frozen blueberries were used in this picture but I highly recommend allowing the berries to defrost before adding them to the mix or else it will get to thick. Better yet you can use fresh blueberries.)
Place mix in muffin tins.
To make the crumble topping, with a fork mix in the butter, sugar and tapioca flour until crumbly texture is reached.
Sprinkle on top of muffins after they have baked for 15 minutes.
The picture shows the crumble on top but it comes out much better if you wait until the muffin has cooked a bit first. I also ended up preferring using the coconut sugar or brown sugar over the white sugar for the crumble topping.
Bake the muffins for 15 more minutes after adding the crumbled topping, so 30 minutes in total.
Remove muffins from pan and let them cool a few minutes before serving.
Enjoy!
- 1/2 cup coconut flour
- 1/4 cup potato starch flour
- 1 Tablespoon arrowroot flour
- 1 Tablespoon cream of tartar
- 1/2 teaspoon baking soda
- 1 Tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon maple syrup
- 3/4 cup milk or coconut milk
- 6 tablespoons melted butter or coconut oil
- about 1 cup blueberries
- TOPPING1
- 1 Tablespoon butter/coconut butter \
- 1 Tablespoon tapioca flour
- 1 Tablespoon brown sugar/ coconut sugar
- Preheat oven to 350
- Mix all dry ingredients
- Add melted butter/coconut oil, milk, and vanilla
- Mix well
- Carefully fold in blueberries
- Place mix evenly into muffin pans
- Place muffins in oven.
- Bake for 30 minutes.
- OPTIONAL TOPPING
- With a fork mix tapioca flour, butter, and sugar until it reaches a crumbly texture.
- Put on top of muffins after they have baked for 15 minutes.
Christina, these muffins look so good!!! and they’re healthy?! loveeeeeeeee!
Alice @ Hip Foodie Mom recently posted…Fennel Apple Salad
Thank you Alice!
Oh yum!!
I love that they’re crumbly too
Yes they are! Thank you Dana!
Christina, I am so amazed at how you’re developing recipes for your new lifestyle! Baking is also so tricky, so the fact that you are able to do it with all new flours is really amazing! Great job and beautiful muffins!
Tracey @ saltysweetlife.com recently posted…Easy Avgolemono Soup: Greek Chicken Soup with Lemon and Egg
The different flours are definitely tricky, but I think I’m getting the hang of finding the right mix, thank you Tracey!
I love muffins!!! Like I can easily eat muffins for all three meals if I bake a batch. I also love that these are low in sugar. I’m going to give these a try once I start reintroducing night shades in a couple of months.
Sonya recently posted…In My Cup #ourproject52
Great, I know you’ll like these, thank you Sonya!
Wow these look absolutely fantastic!
Jocelyn (Grandbaby cakes) recently posted…St. Patrick’s Day Dessert Pizza
Thank you Jocelyn!
Let me just say you have a fantastic soulful blog! I could just eat it up! A new favorite place for me.
This is tooooooo yummy looking! I need to get back into baking.
Thank you for sharing
Dana
X
http://booquepress.com
Dana recently posted…Teriyaki Salmon with Guacamole
Thank you sooo much Dana, I appreciate your kind words!
Oh my word! These muffins are rockin’ my world!
Amanda recently posted…Five Ways to Eat Homemade Brownies
Well your treats always rock mine! Thank you Amanda!
had to save this recipe. ive been baking quite a bunch of muffins as of late and ive been looking for a blueberry gluten free muffin recipe. now i dont have to look because this is just the type i want to make. and they use coconut flour which always gives it a nice/neat texture and flavor too of course
Kelsey @ Snacking Squirrel recently posted…Carrot Millet Pumpkin Seed Muffin
Thank you Kelsey, gluten free/grain free baking has been a journey for me, but but I’m getting as comfortable with the grain free flours as I once was with traditional flours. Good luck!
These look delicious and another must try from your blog!
Patricia recently posted…Easy Bunny Cupcakes – Perfect for Easter
Thank you Patricia!