Paleo Blueberry Streusel Muffins

These hit. Make them. And then griddle them on a pan with butter and add flaky salt. You’re welcome.

Makes 12 muffins, 1 standard loaf, or 2-3 mini loaves.

INGREDIENTS:

• 2.5 cups blanched almond flour

• 4 oz blueberries (I like frozen Wyman’s wild blueberries)

• 4 eggs, room temp

• 2/3 cup maple syrup

• 1/3 cup coconut oil, melted

• 1 tsp lemon zest

• 1 T lemon juice

• 2 T vanilla extract

• 1/4 tsp pink salt

• 3/4 tsp baking soda

• Streusel: 1 cup blanched almond flour, 2 T melted coconut oil, 2 T maple syrup

STEPS:

1. Preheat oven to 350.

2. Apply coconut oil or butter to pan(s) and line with parchment/muffin liners. If using silicone, no need for liners.

3. Mix the dry ingredients (minus streusel) in a small bowl.

4. Whisk all the wet ingredients together in a separate medium bowl. Pour dry into wet and mix until just combined.

5. Pour batter into molds and top with blueberries. Use a spoon to lightly swirl blueberries into batter.

6. Mix the streusel ingredients until they have a cookie dough-esque texture. Crumble the streusel on top of the batter.

7. Bake 20-25 minutes until it pulls away from the sides and is golden brown. Remove when cool enough and let rest on wire rack.