Healthy Blueberry Muffins


– 2 c. all-purpose flour – 1/2 c. granular monk fruit sweetener, like Lakanto – 1 1/2 tsp. baking powder – 1/2 tsp. salt – 1 c. unsweetened vanilla almond milk – 1/3 c. unflavored coconut oil – 1 egg – 1 tsp. vanilla extract – 1 c. fresh blueberries Streusel Topping: – 1/2 c. all-purpose flour – 3 Tbsp. Swerve brown sugar substitute – 1/4 tsp. salt – 2 Tbsp. melted butter


Step 1

Preheat oven to 375 degrees. Prepare a muffin or cupcake pan with paper or silicone liners. Set aside.

Step 2

To a bowl, add the dry ingredients: flour, granular sweetener, baking powder and salt. Whisk together until combined.

Step 3

In a larger separate bowl, add the wet ingredients; almond milk, egg, oil and vanilla. Whisk together until combined. Gradually add the dry ingredients to the wet ingredients, using a whisk to combine. Do your best to not overmix.

Step 4

Using a rubber scraper, gently fold in the blueberries. Using a small ladle or large spoon, spoon the batter into the prepared muffin tin, filling each muffin to approximately 3/4 full.

Step 5

In a bowl, combine the flour, brown sugar substitute and salt. Pour in the melted butter and mix together with a fork. Streusel mixture will be crumbly and gravel-like. Top the batter of each muffin with the streusel mixture.

Step 6

Place pan in oven and bake muffins for 18-20 minutes. Test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean and crumb-free the muffins are done.

Step 7

Store any leftovers in an airtight container in the refrigerator. Muffins will keep for up to 7 days refrigerated.