Low Carb Blueberry Muffins with Pecan Coconut Topping

Low Carb Blueberry Muffins with Pecan Coconut Topping

Low Carb Blueberry Muffins with Pecan Coconut Topping

I love muffins!  Years ago I came across a "master muffin" recipe and have memorized it.  This enables me to make just about any kind of muffin I want without much difficulty.  In this case, I have modified that basic recipe to include blueberries with a Pecan Coconut Topping.  The muffins are very moist and the topping is crunchy.  Yum!

Preheat the oven to 400F and spray a standard muffin pan with olive oil cooking spray.  Set it aside.

In a mixing bowl, combine the dry ingredients:

2/3 cup almond flour
1/3 cup ground or finely shredded, unsweetened coconut (regular shredded coconut can be ground more finely by putting it into a food processor and grinding it for a few seconds)
1/2 + 2 tablespoons cup coconut flour
1/2 cup ground flax seed meal
2 tablespoons whole flax seeds
1 tablespoon baking powder
1/4 cup measurable stevia baking product (like Stevia in the Raw for baking)
1/4 cup coconut or coconut palm sugar
1/2 teaspoon salt (I use Himalayan pink salt)

In another bowl, combine the wet ingredients:

2 eggs
1 cup water or milk or milk alternative
2 teaspoons lime juice (lemon or apple cider vinegar would be fine.  Its purpose is to activate the baking powder -- it can be omitted if it will cause issues)
1/4 cup olive oil, melted butter or liquid coconut oil

Set these aside.

In another bowl combine the crumble topping ingredients until crumbly:

1/4 almond flour
1/4 cup coconut flour
1/2 cup coconut or coconut palm sugar
1 packet stevia based sweetener (like Truvia)
2 tablespoons butter

Set this aside.

Combine the dry ingredients with the wet ingredients.  Scoop the batter into the muffin cups and sprinkle the topping over the muffins.  There should not be any excess topping.  Bake the muffins for 15 to 18 minutes or until they are firm and browned.  They are a bit darker than traditional muffins because of the brown sugar color of the coconut sugar.  Allow the muffins to rest in the pan for about 5 minutes before slipping a knife around the edges to loosen the from the pan.  Remove them to a plate to cool.  Enjoy!

Refrigerate or freeze any extras.