Perky Powder Crumb Top Blueberry Muffins
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
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
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 three 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.