Blueberry Muffins #glutenfree #mufiins #diet #paleo #keto

One of my preferred uncommon end of the week morning meals as a child was blueberry biscuits. This being the 1980s, our biscuits originated from the Duncan Hines box blend, and they were very flavorful.

The best part (clearly) was the disintegrate that you sprinkled on head of the biscuits before preparing. Do you recollect that? It was fundamentally a similar garnish you'd put on espresso cake or apple fresh.

This formula utilizes without gluten flour and almond flour (a.k.a. almond dinner). The almond dinner includes supplements as well as keeps the biscuits sodden absent a lot of included fat.

What you get is a healthy biscuit that despite everything possesses a flavor like the sweet breakfast treat you recollect. Remember to freeze the extra cooled biscuits so you can have them as snatch and-go morning meals or snacks during the week.

Also try our recipe : Easy Buckeyes #desserts #cakes #easy #party #keto

Ingredients :

For Oat Streusel Topping:

1/2 cup old fashioned oats
2 tbsp chopped pecans
2 tbsp gluten-free all-purpose flour
2 tbsp melted unsalted butter
2 tbsp brown sugar

For Muffins:

2 cups gluten-free all-purpose flour
1 cup blanched almond flour
1/3 cup brown sugar
2 tsp baking powder
1/2 tsp sea salt
2 large eggs
1 cup unsweetened almond milk
1/4 cup maple syrup
1/4 cup melted unsalted butter
2 cups fresh blueberries

Instructions :

Preheat oven to 375º F and line 12 muffin tins with paper liners. Spray tin and cups with non-stick spray.
Make streusel topping by combining ingredients in a food processor and pulse until just combined and crumbled, about 5 pulses. Pour into a small bowl and transfer to refrigerator.
Combine dry ingredients for muffins in a medium mixing bowl, stir. In a separate mixing bowl whisk together wet ingredients. Gradually stir wet ingredients into dry. Fold in blueberries.
Scoop heaping ¼ cups of muffin batter into prepared cups. Remove topping from fridge and use fingers to crumble. Sprinkle 1 tablespoon of streusel on top of each muffin. Bake for 25-30 minutes. Cool muffins 10 minutes before removing from tin.

Source : bit.ly/2BRyt08