Perky Powder Crumb Top Blueberry Muffins

Perky Powder Crumb Top Blueberry Muffins.jpg

Bursting with flavor

What you need for topping:⠀
• 5 tbsp blanched almond flour ⠀
• 1 tbsp + 2 tsp coconut oil or ghee solid but soft***⠀
• 3 tbsp maple sugar, coconut sugar, or palmyra jaggery sugar ⠀
• 3 tbsp Perky Original or Perky Pro
• 1 tsp cinnamon ⠀
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What you need for muffins: ⠀
• ¼ cup unsweetened almond milk or other dairy free milk room temp⠀
• 1 tbsp lemon juice room temp⠀
• 6 tbsp coconut sugar ⠀
• 1 tsp pure vanilla extract ⠀
• 1/2 tsp almond extract optional⠀
• 3 tbsp coconut oil or ghee melted and cooled to almost room temp⠀
• 1 1/4 cups blanched almond flour

• 1/4 cup coconut flour ⠀
• 1/4 cup tapioca flour ⠀
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What To Do:⠀
1. Preheat your oven to 375 degrees F and line a 12 cup muffin pan with muffin liners ⠀
2. Prepare the crumb top first: Place all ingredients together in a medium bowl and combine well using a fork until a thick crumb forms (it will thicken while chilled). Place in the refrigerator while you prepare the muffin batter.⠀
3. Try to have all ingredients at room temperature before adding. In one bowl, combine the 3 flours, baking soda, salt and cinnamon. In a separate large bowl, whisk together the eggs, almond milk, lemon juice, sugar, vanilla, almond extract and coconut oil. I typically add the coconut oil last so it doesn't have time to form solid pieces in the mixture.⠀
4. Once combined, add in the dry mixture and stir (don't vigorously mix or use a mixer) until no flour spots can be seen. Lumpy batter is good for the texture and rise of the muffins. Once the dry ingredients are incorporated, gently fold in 3/4 of the blueberries.⠀
5. Spoon the batter into the prepared muffin pan approximately 3/4 of the way full. Top each one with remaining blueberries and a generous sprinkle of the crumb top.⠀
6. Bake in the preheated oven (375) for 18-20 minutes or until toothpick inserted in the center of one comes out clean. Allow to cool in the muffin pan for a few minutes.

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