Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners. Set aside.
In a bowl, sift together the
Coconut Flour (1/2 cup)
Baking Powder (1/2 tsp)
Salt (1 pinch)
. Set aside.
In a medium bowl, beat the
Large Eggs (6)
Honey (1/3 cup)
together until pale and fluffy. Add in
Coconut Oil (1/3 cup)
Almond Milk (1/4 cup)
Pure Vanilla Extract (1/2 Tbsp)
and beat until well combined.
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
Gently fold in the
Fresh Blueberries (1 cup)
. Scoop the batter into the prepared muffin cups and set aside.
In a bowl, combine the
Almond Flour (1/2 cup)
Almonds (2 Tbsp)
Unsweetened Shredded Coconut (1/4 cup)
. Add in the
Coconut Oil (2 Tbsp)
Honey (2 Tbsp)
and mix with a fork until large crumbs form.
Sprinkle the crumb topping evenly over batter in each cup.
Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely before serving.