Better-than-Bakery Blueberry Muffins (with a streusel topping)!

Yesterday, we got back from our trip to Mumbai, and headed straight to our favorite cafe for breakfast (after freshening up!). Years ago, we would've been the type of family that didn't step out all day because we need to "rest", "unpack", and "get settled" again. While I don't necessarily think that such an attitude is wrong, I'm much happier with our newfound spontaneity. I had a delicious maple pecan scone and iced chocolate - I'm drooling just thinking about that heavenly combination again! But I'm not worried... Knowing us, we'll be back next weekend!

Post breakfast, post unpacking (this does unfortunately have to be done) and post taking care of little things here in there, it was baking time! That is how these beautiful bakery-style blueberry muffins were born.

They are better-than-bakery blueberry muffins in all ways possible:
1) They're topped with a streusel topping, and let's be honest, streusel equals yummier.
2) They're made with healthy, wholesome ingredients and minimal fat and refined sugar.
3) Because they're filled with goodness, they make you feel satisfied and don't send your blood sugar up to the sky, then suddenly make you crash from the sugar.
4) They taste absolutely amazing and have a gorgeous texture due to the almond flour.
5) They hint of subtle aromas from the almond extract and coconut oil really shine through and add another aspect of richness and depth of flavor.

When they came out of the oven, they were wonderfully risen... They were so well risen that I was afraid as soon as I pulled them out, they muffin tops would fall. But I was pleasantly surprised, as you can see from the pictures!

Fresh blueberries are everywhere as it's still summertime (yay!), so whip up a batch of these delicious blueberry muffins for your next picnic, family brunch, a quick breakfast, a perfect teatime snack, or simply because. Blueberry muffins don't need a reason to be made. And if you still need to justify to yourself why you're making them, it's because I'm telling you to!

Makes 7 hearty muffins
For the muffins:
1 1/2 cups almond flour
1/2 cup plain flour
1/4 cup whole wheat flour
1 tsp baking powder
pinch of salt
1/2 cup honey
2 eggs
2 tbsp coconut oil, melted
2 tbsp milk
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup fresh blueberries

For the streusel topping:
2-3 tbsp unrefined sugar
2 tbsp almond flour
2 tbsp baby oats
1 tbsp coconut oil

Preheat the oven to 175 C and line a muffin tray with muffin liners.
Mix together the dry ingredients for the muffins.
In a smaller, separate bowl, whisk the eggs first, then add in the rest of the wet ingredients (except blueberries) and whisk again.
Pour the wet into the dry and mix until just combined.
Gently toss the blueberries in a sprinkling of flour (this is to keep them from sinking in the muffin batter). Fold the blueberries into the muffin batter.
Place a small drop of coconut oil into each muffin liner and coat it evenly. You don't need more than a small drop, so even if you aren't able to spread it over the entire muffin liner, don't add more!
Spoon the batter into the muffin liners and place in the oven to bake (total of 25-30 minutes but read on!).

Don't leave yet! It's time to make the streusel topping. Mix together the ingredients for the streusel topping. Once the muffins have been baking for 15 minutes, pull them out of the oven and sprinkle the streusel mixture (work fast so the muffins don't fall flat!) on the muffin tops. Place the muffins back in the oven for another 10-15 minutes until the tops are a golden brown, streusel is crunchy and a toothpick inserted in the muffins comes out clean. Cool on a wire rack.

Enjoy the glorious deliciousness!

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