Coconut & Blueberry Crunch Almond Muffins

Three Coconut and Blueberry Crunch Almond Muffins on a blue dish towel.

Get ready to fall in love with the perfect balance of tropical sweetness and nutty crunch with these irresistible Coconut and Blueberry Crunch Almond Muffins. Bursting with blueberries and topped with a delightful blend of shredded coconut and chopped almonds these muffins offer a heavenly combination of flavors and textures that will leave you craving for more.

PREP
20 min
TOTAL TIME
35-40 min
SERVINGS
12
For Muffins:
1 Package Krusteaz Gluten Free Blueberry Muffin Mix
1/4 Cup Water
1/3 Cup Vegetable Oil
3 Eggs
1/2 Cup Chopped Almonds
For Blueberry Crunch Topping:
1 Cup Shredded Coconut
1/2 Cup Almond Flour
2 Tbsp Butter, Softened
1 Can Blueberries (Enclosed), Drained and Rinsed
STEP 1

Heat oven to 400°F. Lightly grease muffin pan or line with paper baking cups.

STEP 2

Stir together muffin ingredients until blended. Fill muffin cups 2/3 full; set aside.

STEP 3

Topping: Stir together coconut, almond flour and butter until crumbly. Gently stir in blueberries. Sprinkle topping over batter.

STEP 4

Bake 17-18 minutes.

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