Berry Crumble Muffin (Paleo/gluten free)
Filled with fresh berries, a crumbly topping and little drizzle of goodness, this is a tasty one! Cut them in half while they’re still a bit warm inside, slather with a little pat of butter and you're on your way to a tasty treat with your morning matcha or cup of warmth. You can use whatever combo of berries you’d like or simply just go with all one variety, totally up to you. Our favorite “solo” berry is probably blueberries!
PREP TIME
25 minutes
COOK TIME
22 minutes to 25 minutes
INGREDIENTS
24
Serves: 8-9
Ingredients
crumble topping
- 2 Tbsp2 Tbsp2 Tbsp Maple Sugar
- 2 Tbsp2 Tbsp2 Tbsp Coconut Sugar
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Slivered Almonds (Blanched)
- 1 Tbsp1 Tbsp1 Tbsp Sunflower Seeds, optional
- 1.5 tsp1.5 tsp1.5 tsp Cassava Flour
- .25 tsp.25 tsp.25 tsp Ground Cinnamon
- .125 tsp.125 tsp.125 tsp Sea Salt
muffin
- 1.75 cups1.75 cups1.75 cups Cassava Flour
- .5 cup.5 cup.5 cup Maple Sugar
- 1 tsp1 tsp1 tsp Baking Soda
- .25 tsp.25 tsp.25 tsp Sea Salt
- 1 cup1 cup1 cup Buttermilk, room temperature, see note*
- 3 whole3 whole3 whole Eggs, room temperature
- .25 cup.25 cup.25 cup Ghee, melted, slightly cooled
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .75 cup.75 cup.75 cup Blueberries
- .75 cup.75 cup.75 cup Organic Raspberries
- 1 tsp1 tsp1 tsp Maple Sugar, optional
drizzle
- 1.5 - 2 cups1.5 - 2 cups1.5 - 2 cups Powdered Sugar, can sub maple powdered sugar
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Milk, or milk of choice
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 385° – line muffin tins with parchment liners.
- Make crumble topping by combining all ingredients in a small bowl and blending with the back of a spatula or spoon. Mix together until ghee is well incorporated, set aside.
- In a small blow, toss berries with 1 tsp maple sugar, set aside. (completely optional step)
- In a medium sized bowl, combine cassava flour, maple sugar, baking soda and salt, whisk to combine and set aside.
- In another medium bowl, add buttermilk, eggs, melted ghee and vanilla. Whisk well until eggs are fully incorporated.
- Pour wet ingredients into dry ingredients and stir with a rubber spatula until you have a smooth batter. Toss in berries and stir gently just to combine, so as not to break apart the fruit.
- Spoon into lined muffin tins (you should get 8-10 depending on how large you like your muffins) – sprinkle the tops of each muffin with a little bit of maple sugar (if using ) and some of the crumble topping, pressing it into the muffin batter slightly, this helps it stay on as it bakes. Reserve a little crumble to sprinkle on top after you’ve drizzled!
- Bake for 20-23 minutes or until golden and center springs back when lightly touched. Remove from the oven and let cool in tins for 4 minutes and then remove to the cooling rack.
- While muffins are cooling, combine glaze ingredients in a small bowl until well combined. You want a smooth and pretty fluid consistency so that you can drizzle the top of the muffin and allow for some to work its way over the sides. Once muffins are cool, drizzle and sprinkle with reserved crumble topping and additional fruit if desired.
- Enjoy while still warm, or store in the fridge for about a week.
Notes
To make buttermilk, add fresh lemon juice to 1 Cup measuring cup and then fill up the rest of the way with milk, use full fat coconut or almond milk for dairy free. // You can use frozen berries…yes you can, you may need to add a couple extra tablespoons of cassava flour to the batter since they can add moisture, just be aware of that. I like to freeze these babies after they’re cooled, this way you can make them up ahead of time when you know you have a busy week or celebration coming up.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cupcakes & Muffins Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 344 |
| Fat: | 9 g |
| Carbohydrates: | 66 g |
| Protein: | 3 g |
| Cholesterol: | 24 g |
| Sodium: | 298 mg |
| Fiber: | 4 g |
| Sugars: | 27 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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