Blueberry crumble coffee cake muffins . . .
Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy, crumble-like muffin top and are bursting with sweet juicy blueberries . . .
Obsessed much?! I think yes!
I have been making muffins for our mid-morning/after-school snacks for months now, but these new, new, low carb, paleo, bakery-style blueberry muffins have been declared one of, if not THE BEST I’ve ever made! The day after I made them for the very first time, I packed one into spunky husbands lunch box and within minutes of morning tea time, I got a text from him telling me how amazing they were . . . then Eve had one after school and she loved them too! You know you’re onto a winner when the whole family approves!
One taste and I think you’ll agree. They’re so simple but they’re just so good!
Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too!
What you’ll need to make your new fave, low carb, gluten-free, bakery-style blueberry coffee cake muffins –
- Eggs – or flax eggs (to make 1 flax egg mix 1 Tbsp flaxmeal/ground flaxseed with 2.5 Tbsp water, mix it up and let it sit for 5 mins)
- Vanilla yoghurt – Dairy or non-dairy, either works just fine
- Vanilla extract
- Vanilla almond milk – or milk of choice
- Monkfruit sweetener – or granulated sweetener of choice
- Almond Flour
- Vanilla protein powder or Coconut flour
- Blueberries, obv
- Tapioca or arrowroot starch – tossing our blueberries in a little flour before we mix them into the batter helps to stop them all from sinking to the bottom
- A pinch of salt, always
- Baking soda & baking powder to help them rise.
Pretty standard ingredients, right? I bet you have most things laying around already just begging to be transformed into these magical muffins!
How to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –
Honestly, as far as baking goes, it doesn’t really get much easier than this . . .
Just throw everything but the flour drenched blueberries into a bowl, give it a little stir . . . fold through the blueberries, scoop into your lined muffin tray, sprinkle on your streusel, bake, devour . . . see, told you it was easy!
But . . . Don’t overmix the batter. Mix your dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and a bit rubbery, which nobody wants!
A more few tips on how to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –
I prefer to use fresh blueberries, I find frozen ones work fine but they do cause the batter to seize a little because of the sudden change in temperature and they also tend to bleed a lot through the mixture which can result in your muffins looking a touch green . . . they will still work just fine and taste absolutely delicious but it’s just something for you to keep in mind. I prefer fresh berries but frozen will work if that’s what you have or prefer to use.
Use an ice cream scoop to get your batter from the bowl into the muffin tray. This is by far the easiest and least messy way Ive found (a lot less drips on the counter and yourself, and the muffin tray) and it also produces nice, uniform and even sized muffins! Deliciously winning on so many levels!
Ok, I think that’ it . . . so, what are you waiting for . . . go get your deliciously simple, secretly healthy, anything but basic, basic, bakery-style blueberry coffee cake muffin on!!
And FYI – just in case you, like me, are wondering why it’s called a coffee cake when there’s no actual coffee in it . . . apparently (according to google) – “coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast (!!!!) … A coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it.
So . . . cake for breakfast it is! Thanks, google!
Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb – Paleo – Keto – Vegan friendly – but most importantly they really are downright delicious and you need them in your life because, yum!
Life’s short, eat dessert for breakfast (it’s OK, we’re allowed, google said so and if google said it, it must be true, right?!)!
*pls know I don’t actually believe everything google has to say but, an excuse to eat cake for breakfast . . . I’m in!
Super simple, insanely delicious and I hope you love them as much as I do which just in case you didn’t catch it is A LOT!
From my heart to yours, Enjoy xo
For my visual learners, Click here for some step-by-step pics & to cook along with me.
Bakery Style Blueberry Coffee Cake Muffins
- Cook Time: 15 mins
- Persons: 9
- Difficulty: Easy
- Ingredients
- For the muffins –
- 2 eggs
- 2 Tablespoons of vanilla yoghurt
- 2 Tablespoons of vanilla almond milk
- 1 Tablespoon of vanilla
- 1 cup almond flour
- 2 Tablespoons of vanilla buttercream protein powder (see notes for brand recs & sub)
- 1/4 cup monk fruit sweetener – or granulated sweetener of choice
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- A pinch of salt
- Blueberries – measure with your heart
- 1 tsp arrowroot or tapioca flour
- 1 scoop of unflavoured collagen – totally optional & it will not change the taste or texture but adds a hit of protein (which totally makes me feel better about eating cake for breakfast) & is great for hair skin, nails & gut health
- For the glorious golden streusel crumb topping –
- 1 Tablespoon of almond meal
- 1 Tablespoon of monk fruit sweetener – or granulated sweetener of choice
- 1 teaspoon of liquid coconut oil
- Instructions
- For the muffins ;
- Pre-heat oven to 175’C/350’F
- Line your muffin tray with paper cases then set aside.
- Mix your streusel topping in a small bowl and set aside.
- Place all muffin ingredients apart from the blueberries into a medium-size bowl and stir to combine.
- Toss your blueberries in flour then fold into the muffin batter (or you can scoop the batter into the muffin tray & just place your blueberries on top then sprinkle the streusel) . Try not to overmix
- Spoon your batter into your prepared muffin tray.
- Sprinkle with the streusel mix.
- Bake for 12-15 minutes – until the top springs back when lightly pressed.
- Enjoy xo
Notes & substitutions –
- I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
- You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!
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Question of the day –
What’s your fave flavour muffin? Any suggestions or requests on what we should make next?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your light, fluffy, bakery-style blueberry coffee cake muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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