		Heidi Tobey - Holistic and Functional Wellness Health Coach
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Paleo Blueberry Muffins

Yields 12 Muffins

Ingredients

Streusel Topping

¼ C sliced almonds, toasted
2 T coconut sugar
1 T lemon zest

Muffins

1 C (4 ounces) arrowroot flour
3 large eggs
½ C water
3 T coconut oil, melted and cooled
1 T vanilla extract
1 tsp kosher salt
⅔ C coconut sugar
1 T lemon juice
3 C (9 ounces) almond flour
3 T coconut flour
1½ tsp baking soda
¼ tsp cream of tarter
⅛ tsp ground nutmeg
1½ C (7 1/2 ounces) fresh or thawed frozen blueberries

	Directions Combine streusel toppings in a bowl and set aside. Using a stand mixer fitted with a whisk, whip arrowroot flour, eggs, water, melted coconut oil, vanilla, salt, coconut sugar, and lemon juice together on medium speed until thoroughly combined. Let mixture rest in mixer bowl for 30 minutes. Preheat oven to 350ºF Whisk almond flour, coconut flour, baking soda, cream of tarter, and nutmeg together in a bowl. With the mixer on low, add flour mixture and mix until incorporated, about 30 seconds. Increase speed to high and whip batter until light and fluffy, scraping down sides of bowl as needed. Using a rubber spatula, gently fold in the blueberries. Grease a 12 cup muffin tin, and divide the batter evenly among cups (they will be filled to the top) and sprinkle with streusel mixture. Bake until muffins are golden brown, and toothpick inserted in center comes out clean, about 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin for 10 minutes, then transfer to a wire rack and let cool for 15 minutes before serving. Notes Muffins are best eaten warm on the day they are made, but can be stored in an airtight container for 2 days. The muffins can also be frozen for up to 3 weeks, then rewarmed in a 350ºF oven for 10 minutes. Credit America's Test Kitchen

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