Adapted from PALEO GRUBS
Delicious gluten-free muffins made with all natural whole food ingredients.
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Set aside.
In a bowl sift together the coconut flour, baking powder, and salt. Set aside.
In a medium bowl, beat the eggs and honey until pale and fluffy. Add in the coconut oil, almond milk, and pure vanilla extract and beat until well combined.
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken. Gently fold in the blueberries. Scoop the batter into the prepared muffin cups and set aside.
To make the crumb topping, in a bowl combine the almond flour, chopped almonds (if using) and unsweetened shredded coconut. Add in the coconut oil & honey and mix with a fork until large crumbs form. Sprinkle the crumb topping evenly over batter in each cup.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before serving.