Of all the types of muffins out there, blueberry has always been my favorite. And if it had a streusel on top, whoa. That’s my thing. This grain-free, honey-sweetened version is perfect for enjoying a classic favorite while staying away from gut-irritating ingredients.
Paleo Streusel Topping
First, you combine the streusel topping. It’s as simple as combine the dry ingredients and then cutting in the butter or shortening. Once you get a coarse, crumbly mixture, you’re ready to move on to the muffin batter.
I’m a big fan of simple recipes, and this one is no exception. One bowl, dump it all in, mix it all up, fold in the berries. Simple. No need for fancy equipment, just a whisk and a spatula and you have a perfect muffin batter.
I love using a large cookie scoop to distribute muffin and cupcake batter, but if you want to use a spoon or a measuring cup, that works too. Just gets the cups filled about 3/4-ish of the way and toss some streusel on top.
Alternately, you can leave the streusel off altogether for a more simple blueberry muffin. Just make sure you add a little more honey in the muffin batter (the amount is noted in the recipe below).
And make sure you’re using wild blueberries. SO much more flavor, and significantly smaller so you don’t wind up with a globby mess inside your muffins. Big blueberries just don’t hold up so well in smaller baked goods like these muffins.
One last tip, Paper Chef Parchment Cups are by far THE best cupcake/muffin liners for any recipe, but especially for gluten-free baking. I stock up and use them for everything, including the cupcakes we make at Explorado Market.
- 1/4 cup Maple Sugar
- 6 Tbsp cup Cassava Flour
- 3/4 tsp Ground Cinnamon
- Pinch Salt
- 2 Tbsp Shortening or Butter, cold (cut into small pieces) - see notes
- 10 Tbsp Avocado Oil or Butter, melted
- 3/4 cup Almond Milk
- 1 Tbsp Apple Cider Vinegar
- 2 Eggs
- 1 tsp Vanilla
- 1/2 cup Honey - see notes
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Cassava Flour
- 1/2 cup Iconic Protein Powder (Vanilla)
- 1 1/2 cups Frozen Wild Blueberries
- Combine all ingredients except butter/shortening and stir with a fork until mixed together.
- Add in the butter/shortening and cut in with a pastry blender or with the fork, until you have a mixture that resembles coarse sand with a few pea-sized pieces. You don’t want to overmix it into a dough.
- Set aside.
- Preheat oven to 350°F. Line 18 cupcake/muffins cups with Paper Chef Parchment Cups (our preference for the best non-stick with gluten-free baking). Set aside.
- Add all ingredients to a large mixing bowl and combine either by hand or with an electric mixer (hand or stand) until smooth, scraping the sides as needed.
- Gently fold in the blueberries just until combined.
- Using a large cookie scoop, fill the prepared muffin cups 3/4 full.
- Top each muffin with about 1 tablespoon of the streusel.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back.
- Cool for 10-15 minutes in the pan, then remove the muffins to finish cooling on a wire cooling rack.
- Store extra muffins in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks. They can also be frozen for up to 6 months.
* You can use shortening or butter in the streusel, though butter definitely tastes better
* If you want to leave the streusel out completely, increse the honey in the muffins to 3/4 cup
* Nutrition Facts include streusel topping
Nutrition Information:Yield: 18 Serving Size: 1 muffin
Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 136mgCarbohydrates: 26gFiber: 1gSugar: 10gProtein: 3g
Nutrition is calculated by a third party and may not be 100% accurate