Paleo Blueberry Muffins with Crumb Top

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 212kcal


For the Crumb Topping:

  • 5 tbsp blanched almond flour
  • 1 Tbsp + 2 tsp coconut oil solid but soft***
  • 3 Tbsp maple sugar or coconut sugar**
  • 1 tsp cinnamon

For the Muffins:

  • 4 large eggs brought to room temp
  • 1/4 cup unsweetened almond milk or other dairy free milk* room temp
  • 1 Tbsp lemon juice room temp
  • 6 Tbsp maple sugar or coconut sugar**
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract optional
  • 3 Tbsp coconut oil melted and cooled to almost room temp
  • 1 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp cinnamon
  • 1 cup fresh blueberries you can use frozen if you thaw and drain well beforehand


  • Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners.
  • Prepare the crumb top first: Place all ingredients together in a medium bowl and combine well using a fork until a thick crumb forms (it will thicken while chilled). Place in the refrigerator while you prepare the muffin batter.
  • Try to have all ingredients at room temperature before adding. In one bowl, combine the 3 flours, baking soda, salt and cinnamon. In a separate large bowl, whisk together the eggs, almond milk, lemon juice, sugar, vanilla, almond extract and coconut oil. I typically add the coconut oil last so it doesn't have time to form solid pieces in the mixture.
  • Once combined, add in the dry mixture and stir (don't vigorously mix or use a blender) until no flour spots can be seen. Lumpy batter is good for the texture and rise of the muffins. Once the dry ingredients are incorporated, gently fold in 3/4 of the blueberries.
  • Spoon the batter into the prepared muffin pan approximately 3/4 of the way full. Top each one with remaining blueberries and a generous sprinkle of the crumb top (I made 12 muffins and used nearly all of the crumb topping)
  • Bake in the preheated oven (375) for 18-20 minutes or until toothpick inserted in the center of one comes out clean. Allow to cool in the muffin pan for a few minutes, then transfer to wire racks to cool completely. Enjoy!



*For this recipe I would not use full fat coconut milk because it would be too heavy and thick. Almond milk, cashew milk or light coconut milk would work.
**Using coconut sugar instead of maple sugar will make the color of the muffins significantly darker but should not alter the flavor.
***Palm oil shortening or grass fed butter are options as well.
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