RECIPES › Coconut & Blueberry Crunch Almond Muffins

Coconut & Blueberry Crunch Almond Muffins

Name: Coconut & Blueberry Crunch Almond Muffins
Prep time: 20 min
Total time: 40 min
Yield: 12
Ingredients: MUFFINS; 1 package Krusteaz® Gluten Free Blueberry Muffin Mix; ¼ cup Water; ⅓ cup Vegetable oil; 3 Eggs; ½ cup Chopped almonds; BLUEBERRY CRUNCH TOPPING; 1 cup Shredded coconut; ½ cup Almond flour; 2 tbsp Butter, softened; 1 can Blueberries (enclosed), drained and rinsed

Three Coconut and Blueberry Crunch Almond Muffins on a blue dish towel.

Get ready to fall in love with the perfect balance of tropical sweetness and nutty crunch with these irresistible Coconut and Blueberry Crunch Almond Muffins. Bursting with blueberries and topped with a delightful blend of shredded coconut and chopped almonds these muffins offer a heavenly combination of flavors and textures that will leave you craving for more.

PREP

20 mins

TOTAL TIME

35-40 mins

SERVINGS

MUFFINS

1 package Krusteaz® Gluten Free Blueberry Muffin Mix

¼ cup Water

⅓ cup Vegetable oil

3 Eggs

½ cup Chopped almonds

BLUEBERRY CRUNCH TOPPING

1 cup Shredded coconut

½ cup Almond flour

2 tbsp Butter, softened

1 can Blueberries (enclosed), drained and rinsed

STEP 1

Heat oven to 400°F. Lightly grease muffin pan or line with paper baking cups.

STEP 2

Stir together muffin ingredients until blended. Fill muffin cups 2/3 full; set aside.

STEP 3

Topping: Stir together coconut, almond flour and butter until crumbly. Gently stir in blueberries. Sprinkle topping over batter.

STEP 4

Bake 17-18 minutes.

Made with Our

Box of Krusteaz Gluten Free Wild Blueberry Muffin Mix

Gluten Free Blueberry Muffin

Shop Product

Recipes

Make More with this Mix

With a Krusteaz mix, it's easy to make all sorts of delicious treats. Explore our recipes to find your own maker's inspiration and discover the joy of making!