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.

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