Not just for breakfast, these Grain Free Blueberry Muffins with Crumb Topping are best served warm with a generous pat of butter. If you aren’t in the mood for blueberry, swap them for cranberries and add some fresh orange zest for a special sweet and sour treat!
- Preheat the oven to 350°F (180°C, or gas mark 4) and line a 12-cup muffin pan with paper liners.
- To make the muffins: In a large-size bowl, combine the almond flour, arrowroot starch, cinnamon, baking powder, and sea salt. In a separate small-size bowl or mixing cup, combine the eggs, honey, and vanilla. Add the wet mixture to the dry ingredients, mixing just enough to combine, then gently fold in the blueberries.
- To make the topping: In a small-size bowl, use your fingers to crumble together the topping ingredients.
- Divide the muffin batter evenly among 12 muffin cups. Top each with crumb topping. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. As soon as the muffins are cool enough to handle, transfer them to a rack and allow to cool before serving.