It is officially summer time and that usually means we are stocking up on our local favorites: Strawberries and Blueberries. I always love to visit the farmers market in town to pick up fruits and veggies for the week. We are shopping small but making a big difference.
Although I love having fresh fruit and veggies in the house at all times, it can be difficult to eat everything up before they start to spoil. The best solution for this – Leftover Blueberry Muffins!
I can already smell it baking in the oven. These muffins are the perfect treat for the afternoon or pair it early in the morning with your cup of coffee. The lemon zest is just what this bread needs to bring a little zing to each bite! I like to have the streusel topping as a little crunch, but if you omit the streusel, you still have a moist and delicious blueberry treat!
There are many different ways to prepare this bread. This morning I decided to use my silicone muffin tray (check out why I love it here). Another option would be 3 mini loaf pans or a 9×5 loaf pan.
*side note: if you decide to use your silicone muffin pan, no greasing is necessary. If using a metal pan etc. then use coconut oil for greasing the bottoms and side.
To keep this recipe Paleo and Gluten-Free Friendly, we are using Almond Flour and Coconut Oil. If you ask my husband, nobody will know the difference 😉
- 2 1/2 cups almond flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 eggs at room temperature
- 1/3 cup coconut oil, melted
- 2/3 cup maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons vanilla extract
- 1 cup blueberries
- 1/2 cup almond flour
- 1 tablespoon coconut oil, melted
- 1 tablespoon maple syrup
Preheat oven to 350F
In a small bowl, mix the almond flour, baking soda and sea salt together. In a separate bowl, whisk together the wet ingredients; eggs, coconut oil, maple syrup, lemon juice and vanilla extract. Pour the dry into the wet and mix well to combine.
Pour the batter into whichever mold you prefer, add blueberries on top. Do not add the blueberries in the batter, they have a tendency to sink to the bottom. For best results, place blueberries on top and swirl into batter.
Mix ingredients for streusel topping. Crumble on top of batter and place in the oven for 25 minutes.