Yields 16 standard size muffins
This muffin base is perfect to have on hand to make any type of muffin! Sub out the blueberries for some chocolate chips, raspberries, or even get fancy with some rhubarb!
1 cup almond flour
1 tablespoon baking powder
4 tablespoons Pyure granulated sweetener
3 tablespoons melted butter
Mix flour, baking powder, and sweetener together. Drizzle in the melted butter and mix with a fork until it looks like sand. Set aside.
2 cups almond flour
1/2 cup coconut flour
1/4 cup Pyure granulated sweetener
2 tablespoons baking powder
1 tablespoon cinnamon
1 packet instant rapid rise yeast (1/4 oz)
4 eggs, room temperature whisked
1 cup greek yogurt (I used 5%) (allow it to sit out a bit and warm up)
1/2 cup melted coconut oil
1/4 cup fluid almond or peanut butter
1 tablespoon vanilla extract
2 cups frozen blueberries
Preheat oven to 350 degrees Fahrenheit . Double line your muffin tin with 2 paper liners or use silicone baking cups. If you are using silicone baking cups, spray them with your desired cooking spray.
In a large bowl mix the almond flour, coconut flour, sweetener, baking powder, yeast packet, and cinnamon together and set aside.
In a separate bowl mix the eggs together with the Greek yogurt until there are no lumps. You may prefer to blend them quickly to save time.
(Be careful because if your dough is too "cold" from the eggs or Greek yogurt the coconut oil will solidify. So make sure you're using room temperature eggs and the yogurt has warmed up as well)
Pour this into the dry ingredient bowl and mix well. Add in the melted almond or peanut butter and vanilla extract and slowly add in the melted coconut oil. Mix very well.
I portioned the dough out using a 1/4 cup for each muffin. Fill the muffin liner half way with the dough from the 1/4 cup, add in a sprinkling of blueberries, top with the reamining dough, and top with a few more blueberries.
I always add the frozen blueberries last individually into the muffin dough to keep from having a "streaky/watery" dough
Top each muffin 2 tablespoons of the stresuel topping, pressing down slighlty with your hand to hold it in place
Place in the middle rack of your oven and bake for 25 minutes.
Allow to cool completely. Store any leftovers in the fridge up to 5 days.
These freeze great too so feel free to freeze any leftovers!