Blueberry Crumb Muffins

I love the choice of muffins whenever you visit your local market or bakery, but I also love how they literally have a thick "muffin top" that makes you want to eat them even more. These muffins came out so good... I'd say they looked and tasted just like you bought them from a bakery! But what's even better is the homemade ingredients, fresh blueberries, and the delicious crumble topping. They also freeze quite well which means you can make more than one batch and save them for future gatherings :)

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1 Cup Unbleached/Unbromated Flour

1 Cup Almond Flour

1 Tsp Baking Soda

2 Tsp Baking Powder

Pinch of Salt

½ Cup Sugar

½ Cup Maple Syrup

⅓ Cup Avocado oil

2 Eggs

1 ½ Cup Blueberries

¾ Cup Buttermilk

2 Tsp Vanilla Extract

For Crumb Topping:

⅓ Cup Flour

⅔ Cup Sugar

¼ Cup Butter (cut in pieces, cold)

1 Tsp Cinnamon

 

1. Preheat oven at 375 degrees. Place muffin liners in muffin pan. 

2. Mix flours, baking soda, baking powder, and salt in a bowl. Add a bit of the flour to blueberries in a small bowl and coat well and set aside.

3. Whisk the sugar, maple syrup and eggs until it thickens. Then add the avocado oil and vanilla. Add the dry ingredients and buttermilk and mix well. Finally add in the blueberries.

4. Use a large tablespoon of ice cream scoop to add the batter to the muffin tins.

5. In a separate small bowl, add the flour, sugar and cold butter with cinnamon until it becomes like crumbs. Add this crumb topping to the muffin tins with batter.

6. Bake for about 25 minutes, until toothpick comes out dry.