step 1

Preheat oven to 400 degrees. Line a 12 cup muffin pan with paper liners, set aside.

step 2

To make the crumble topping – in a medium bowl mix together the gluten free flour, cinnamon, and coconut sugar. Add in the melted coconut oil and stir together until well combined. Cover the bowl and place in the fridge until ready to use. 

step 3

In a large bowl, whisk together the dry ingredients – gluten free flour, baking powder, and kosher salt. Set aside.

step 4

In a separate large bowl, beat together the melted coconut oil and coconut sugar. Slowly add in room temperature eggs, one at a time. Next add in the almond milk, vanilla extract, and almond extract, mixing until smooth and well combined. Slowly add in dry ingredients, mixing with a spoon until just combined. Gently fold blueberries into the batter. 

step 5

Remove the crumble topping from the fridge. Break up the topping with a fork into pea-sized pieces. The coconut oil has hardened making the crumble a large solid chunk. Don’t worry, it breaks apart very easily.

step 6

Divide batter evenly between the prepared muffin pan. Sprinkle the crumble topping on each muffin. Bake for 23 to 28 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Allow muffins to cool for 5 minutes in the pan before removing.