Blueberry Muffins w/ Walnut Crumb Topping (gf)
Recently, I’ve been in a creative rut when it comes to Fine with Food so I went to Instagram and asked what recipes you guys wanted to see! Blueberry muffins were on the list and I realized 1.) I haven’t had a blueberry muffin in FOREVER and 2.) there really aren’t many gluten-free muffins out there in the world so why not create my own?!
You guys, these muffins are SUPERB. Seriously. My boyfriend said verbatim “do you really have to make blueberry muffins? I hate blueberry muffins.” And when he tried these puppies he couldn’t stop talking about how good they were. So even if you’re a muffin h8tr, you’ll luv these. ;)
Another bonus of this recipe is that you can really tailor them to your liking—if you don’t like blueberries leave ‘em out and add in chocolate chips instead. If you don’t want walnuts, leave ‘em out or add in pecans or pistachios instead. If you want a lemon blueberry muffin, add in some lemon zest and a bit of lemon juice. If you don’t want the crumb topping, don’t make it!
I wanted to create this recipe to be like my Basic Blondie recipe where you can add and omit ingredients but still have a solid base of a muffin recipe. But just make sure to tag me on the gram when you do make these, seeing you all make my recipes brings me so much joy!!
ALSO, I used a regular 12-muffin pan but if you have a large muffin pan just make sure you bake them a little longer than the allotted time.
These muffins are gluten-free and have wayyyy less sugar than a regular muffin so they won’t leave you with that sugar buzz after! Okay, let’s get baking!!
Blueberry Muffins w/ Walnut Crumb Topping (yields 12 muffins)
Ingredients:
for the muffins
2 cups almond flour
¾ cup monk fruit
½ tsp. salt
2 tsp. baking powder
⅓ cup butter, melted & cooled
1 egg + 1 egg white
⅓ cup almond milk
1 cup fresh blueberries (or more if you like more!)
for the crumb topping
4 tbsp. monk fruit
6 tbsp. almond flour
6 tbsp. butter, cubed & softened
2 tsp. cinnamon
½ cup chopped walnuts
Instructions:
preheat oven to 350°f and line your muffin tin with cupcake paper
in a large mixing bowl, add in the almond flour, monk fruit, salt, and baking powder. whisk to combine
in a separate bowl, add in butter, eggs, and milk. whisk together then transfer to bowl with dry ingredients
fold in blueberries and set aside
make the crumb topping by combining all ingredients in a small mixing bowl. scoop muffin batter into paper liners and top with crumb topping. bake for 25-30 minutes (or until a toothpick comes out clean)
serve & enjoy!!
notes:
you can use frozen blueberries but if you do simply add 2-3 minutes to the baking time
pro tip: toss your blueberries in a little flour before adding them to the mixing bowl - this helps keep them from sinking when baking!
if you don’t have any milk on-hand you can simply use two eggs instead of just one egg + egg white—i’ve tried it this way and it works just as well!
if you don’t have paper liners, make sure to really coat your muffin tin so the muffins don’t stick
another pro tip: take the muffin top, crumble it up, add it to a heated skillet w/ some butter, cook until warm, and serve over ice cream. YUP, I went there.
I want to see YOUR take on these blondies!!! make sure to tag @finewithfood when making any of my recipes!!
