Berry Crumble Muffin (Paleo/gluten free) (Edit recipe)

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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!

25 minutes

22 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated for total recipe.

Serves: 8-9

Ingredients

crumble topping

2 Tbsp Maple Sugar
2 Tbsp Coconut Sugar
1 Tbsp Ghee
2 - 3 Tbsp Slivered Almonds (Blanched)
1 Tbsp Sunflower Seeds, optional
1.5 tsp Cassava Flour
.25 tsp Ground Cinnamon
.125 tsp Sea Salt

muffin

1.75 cups Cassava Flour
.5 cup Maple Sugar
1 tsp Baking Soda
.25 tsp Sea Salt
1 cup Buttermilk, room temperature, see note*
3 whole Eggs, room temperature
.25 cup Ghee, melted, slightly cooled
1 tsp Pure Vanilla Extract
.75 cup Blueberries
.75 cup Organic Raspberries
1 tsp Maple Sugar, optional

drizzle

1.5 - 2 cups Powdered Sugar, can sub maple powdered sugar
1 - 2 Tbsp Milk, or milk of choice

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Process

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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.