Gluten Free Blueberry Protein Muffins

0 Prep. Pre-heat oven to 350 and line muffin pan with silicone liners or paper liners.
1 Mix the dry ingredients. In a large mixing bowl, whisk together almond flour, cassava flour, protein powder, baking soda, baking powder and salt well until no lumps are visible.
2 Mix the wet ingredients & sugar. Create a well in the center of the dry ingredients & add eggs, almond milk, vanilla, lemon juice, coconut sugar and melted butter or coconut oil. If using coconut oil, add this last so it does not harden.
3 Mix the batter. Whisk vigorously in the center well you created before folding into dry mixture. Continue to fold in until all ingredients are combined, then fold in blueberries and lemon zest. Note that the batter will be slightly thick, this is normal.
4 Prepare the crumb topping. In a separate bowl, whisk together almond flour, cinnamon & coconut sugar. Using your fingers, break up the butter or coconut oil into pea sized pieces, then smoosh in the butter or coconut oil until the mixture forms beaded crumbles.
5 Bake. Scoop batter into muffin tin using a 3 tbsp cookie scoop or a 1/4 cup measuring cup. Top with additional blueberries if desired and finish off with crumb topping. Bake for 20-25 minutes or until tops are golden + toothpick comes out clean.