Blueberry almond muffins with a crispy topping
I am not really a baking type of girl. The precise work; my kitchen full of flour and all those dishes after baking: I rather cook. Secretly I’m already proud when a quite simple cake like my ginger- and dates cake turns out well and delicious 😉
Yet I can be jealous of people who create beautifully decorated cakes. Or take my previous manager Kate: she makes the most beautiful and delicious cup cakes. It spread like wildfire through the office if “cup Kate” had spent the night in her kitchen and people just lined up at her desk to taste one (or two).
The muffins I’m making for you today might not be that pretty; I’m sure people will still love you for them! Especially when served for (weekend) breakfast; who doesn’t want to eat cake for breakfast? But also as a snack or with a coffee these muffins are delicious; I actually think you should just eat them throughout the day ;-).
Blueberry almond muffins with crispy topping
Makes approx. 8 pieces
Ingredients
- 200 gr almond flour (or grind 200gr unsalted almonds)
- 100 gr melted coconut oil
- 65 gr palm sugar (or other sweetener)
- 2 eggs, beaten
- small pinch of salt
- 1 tsp. organic baking powder
- 100 gr frozen blueberries
For the topping:
- 30 gr light spelt flour
- 30 gr oats
- 40 ml maple syrup (or agave syrup)
- 1/4 tsp. cinnamon
- 50 gr unsalted butter
- 50 gr chopped almonds (or other nuts of your choice)
Instructions
- Preheat the oven to 180 degrees
- Mix almond flour, palm sugar, salt and baking powder in a large bowl
- Add the melted coconut oil and eggs and stir well until you have a smooth mass
- Gently stir in the frozen berries (of course you could choose any kind of fruit at this stage, or pieces of chocolate: just whatever you like)
- Make the topping: melt the butter over low heat (not too hot, the butter should only become soft)
- Mix spelt flour, oats, cinnamon and chopped almonds together in a bowl
- If the butter is melted, together with the maple syrup mix it with the spelt flour/ oats/ almonds
- Fill a muffin tin with cup cake papers and divide the batter between the muffin cups. They do not need to be completely full, the muffins will still rise during baking
- Spoon a layer of topping on each muffin, not too thick and well divided so you will have a crispy layer everywhere
- Bake the muffins for 20-30 minutes (depending on your oven), they are good when a skewer comes out clean
- Let the muffins cool slightly in the muffin tin and then cool further on a wire rack
You can keep the muffins for about five days; keep them in the fridge in a sealed box.Easy and delicious recipes like this makes baking fun, even for people like me! So if you also don’t really bake that much this is a must try; what about muffins for breakfast this weekend?
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