Coconut & Blueberry Crunch Almond Muffins
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.
