Gluten Free Coconut Almond Crunch Muffins
Enjoy Krusteaz Coconut Almond Crunch Muffins for a bakery-style twist that’s crisp, nutty, and full of blueberry sweetness. With a crunchy topping, these muffins are a gluten-free delight.
PREP
10 mins
TOTAL TIME
30 mins
SERVINGS
12 standard muffins
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1 package
Krusteaz Gluten Free Wild Blueberry Muffin Mix
¾ cup
Milk (or cashew or almond milk)
3
Eggs
½ cup
Melted butter (or vegetable/coconut oil)
½ cup
Chopped almonds
Blueberry crunch topping:
1 cup
Shredded coconut
½ cup
Almond flour
2 tbsp
Butter, softened
1 can
Wild blueberries (enclosed), drained and rinsed
STEP 1
Heat oven to 375°F. Line muffin pan or grease.
STEP 2
Stir together milk, eggs, and butter with muffin mix until blended. Add in ½ cup chopped almonds. Fill muffin cups ¾ full and set aside.
STEP 3
For topping, stir together coconut, almond flour and butter until crumbly. Gently stir in blueberries and sprinkle over batter.
STEP 4
Bake 19–21 minutes or until golden brown. Cool before removing.
- 24 mini muffins – 375ºF for 16-18 minutes
- High Altitude: Reduce bake time by 1–2 minutes.
