Blackberry Crumble Muffins
I said it once and I will say it again…For me summer is ALL about the fresh fruits!!
To be honest it is actually crazy how much fruit I eat in the summer. I mean…I am honestly in awe! It’s not like I don’t eat it during other times of the year BUT during other months of the year I am lucky if I have 2 servings a day. During the summer…Well I lose count!
From a nutritional point it makes sense… We are sweating more, even if we aren’t exercising/moving, and so our body requires more water, more antioxidants, AND more electrolytes! All of which are ABUNDANT in fruits. Most fruits are also naturally cooling to the body which is something we could all use a little of during the summer heat.
Now personally I am all about eating that fruit just as it is, on its own, au natural! But every once and awhile I love to toss it into a yogurt bowl, smoothie, or BAKING!!! And becasue I have an abundance of fresh blackberries available, FOR FREE at my fingers tips…I literally am surrounded by MILES of blackberry bushes, I thought I would have a little fun with them in the kitchen and whip up something tasty! And oh boy did I out do myself!
Blackberries are among the top 10 superfoods in the world! And if you are lucky to live in the Pacific North West like this gal, they are literally EVERYWHERE, which means you also get the benefit of cutting down on your food miles…Which is not only amazing nutritionally but also environmentally. Blackberries are also pretty high in fibre, manganese, and vitamin K which make them amazing to help promote healthy memory/brain functioning, digestion, and even ease PMS!
Now I know you came for the muffins but you should also know I am always going to sneak a few nutritional facts in! So without further ado….I give you my Blackberry Crumble Muffins!!
Blackberry Crumble Muffins
2 1/4 cups Almond Flour
1/4 cup Coconut Flour
1 tsp Baking Soda
1/8 tsp Salt
2 eggs (or use 2 flax eggs for Vegan option)
1/3 cup Coconut Oil, melted
1/4 cup Maple Syrup
1 tsp Pure Vanilla
1/2 a Lemon juiced
1 cup Blackberries
1/4 cup Coconut Sugar
1 tbsp Coconut Flour
1 tbsp Coconut Oil, in soil state
Preheat your oven to 350. In a large mixing bowl combine almond flour, coconut flour, baking soda, and salt until there are no lumps.
In a small separate bowl whisk eggs, maple syrup, vanilla, and cooled coconut oil together. Once combined add in your lemon and then mix into your dry goods bowl. Once the mixture is fully combined let sit for about 5 minutes so that lemon juice and baking soda start to fluff it up a little.
In another separate small bowl combine all crumble topping ingredients with a fork until mixture resembles pea sized crumbles. Set aside.
Once muffin base has fluffed for a few minutes you can now add in your blackberries. When doing this toss them in and only stir once or twice so you do not break them and cause the whole batter to turn blue/black.
Line a muffin tin with silicon muffin liners and fill 3/4 full of batter topping with 1 tsp of the crumble before placing in the oven for 22-25 minutes, or until you can insert a tooth pick in the centre and it comes out clean.
Let muffins fully cool on a cooling rack before digging in!
These muffins are a soft and moist so they do best stored in a glass container with the lid slightly popped up on one corner do they dry a bit. You can store them on the counter top for 3-4 days, or in the fridge for 1 week!