Better For you Blueberry Muffins

Crispy on the outside, soft and fluffy on the inside. Are you kidding? What dreams are made of!!!! 

Ingredients

• 3 large eggs, room temperature
• ¾ cup granulated sweetener of choice, such as coconut sugar, rapadura sugar, or even xylitol, erythritol or maple or honey if you reduce the milk amount.
• ⅓ cup milk of choice or water is also fine
• ⅓ cup coconut oil or ghee, melted
• 3 teaspoons pure vanilla extract
• 2 1/2 cups blanched almond flour
• ½ cup tapioca flour
• 1 teaspoon baking powder
  
• ½ teaspoon sea salt
• 1¼ cups fresh or frozen blueberries

Method:

1. Preheat the oven to 200°C and line a muffin tray with cases.
2. Whisk the eggs and sugar together for 1–2 minutes, until lighter in colour, slightly foamy and increased in volume.
3. Add the wet ingredients. Whisk in the milk, melted coconut oil and vanilla until just combined. Make sure the coconut oil is melted but not hot.
4. Combine (even better, blend gently) the dry ingredients in a separate bowl: almond flour, tapioca flour, baking powder and sea salt.
5. Add the dry ingredients to the wet and gently fold together with a spatula until just combined. Don't overmix.
6. Gently fold through the blueberries, reserving a small handful for the tops.
   
7. Spoon the batter generously into the muffin cases, filling them ¾ to almost completely full. Press the remaining blueberries into the tops. For a slightly crisp, caramelised top, sprinkle each with a little extra sugar.
8. Bake at 200°C for 10 minutes, then, without opening the oven, reduce the temperature to 180°C.
9. Bake for another 15–20 minutes, or until beautifully golden on top and a skewer inserted into the centre comes out mostly clean.
10. Allow them to cool in the tray for 5–10 minutes before transferring to a wire rack. This gives the soft centres time to set while keeping the outside golden.
11. Serve them warm or at room temperature, with an optional lathering of ghee or butter. Enjoy!