Blueberry Walnut-Pecan Muffins
This is the best Blueberry Walnut-Pecan Muffins I have ever eaten : coconut sugar crusted with walnut-pecan and loaded with blueberries, YUM!
Spring is finally here! And I am not only enjoying the weather but also the seasonal fruits I can find for a good price. Specially the berries! …They are my favorite ones!! So, I couldn’t resist using them in this recipe.
The thing about blackberries in the muffins is they make big juicy pockets in your muffins and finish adding that tangy flavor that I personally love… And what about the crunchy walnut-pecan streusel? It takes the muffins up a notch. However, if you don’t want to include the nuts as a topping, you just can add 1/4 cup more of coconut sugar to put on their top.
Moreover, you will need to follow few steps to make this delicious, gluten-free, dairy-free muffins that you will be able to enjoy for a midday treat or snack with tea or coffee but you also can include it as part of your breakfast!
HOW TO MAKE BLUEBERRY WALNUT-PECAN MUFFINS
- Begin crashing the walnuts and pecan in smaller pieces. Then, in a bowl, mix the nuts and coconut sugar and blueberries.
Set aside
2. It’s time to mix all the dry ingredients: flour blend, baking soda, salt and xantham gum.
3. Now the dry ingredients are mixed, you’ll need to whisk melted butter, yogurt, eggs and sugar.
4. We’re ready to combine both the dry and wet ingredients. You need to mix well until the batter is thick and running. Then, cover the batter the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.
5. Finally, line a muffin tin with paper liners and transfer the batter with an ice cream scoop or a spoon to fill each cup full. Then, mix in a medium ball, some crushed walnuts and pecans with coconut sugar and add this mixture as a topping for each muffin. (optional). They’re ready to go in the oven!
If you’re looking for more snacks, you’ll also love this Coffee and Cream Cupcakes, this Yummy In My Tummy Nutella Brownies, and this Banana Cake Bars With Low Carb Chocolate Frosting.
If you try this recipe let us know! Tag a picture #thesunshinekitchen__ on Instagram! I’d love to see your creations!
You also can leave a comment and rate it below this page! ❤️
Blueberry Walnut-Pecan Muffins
Ingredients
For the topping
- ¼ cup crushed walnuts
- ¼ cup crushed pecans
- 2 tbsp coconut sugar
For the muffins
- 2 cups blueberries
- ¼ cup crushed walnuts
- ¼ cup crushed pecans
- ¾ cup coconut sugar
- 1¾ cups flour blend Look for my Whole Grain Gluten-Free Flour Blend recipe in my blog.
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp xantham gum
- 8 tbsp unsalted butter melted and cooled
- ½ cup yogurt I used an alternative one
- 3 large eggs
Instructions
- In a medium bowl, mix the walnuts, pecans and coconut sugar. Then, set aside.
- Mix the gluten free flour blend, baking powder, salt and xantham gum until well combined.
- In a different bowl, whisk melted butter, yogurt, and eggs together.
- Blend both the dry and wet ingredients with the coconut sugar, nuts and cranberry mixture.
- Cover the bowl with plastic wrap and let batter rest room temperature for 30 minutes.
- Adjust oven rack to the middle position and preheat the oven to 400 °F and line a standard muffin tin with paper liners.
- Using an ice cream scoop or a spoon, transfer the batter to the prepared muffin pan, filling each cup completely full.
- Mix some crushed walnuts and pecans with 2 tbsp of coconut sugar and place some on the top of each muffin. (optional)
- Bake until muffins are golden and toothpick inserted in the center comes out clean. About 16-20 minutes.
- Let cool for 10 minutes in the pan, then gently remove and let cool completely on a cooling rack.