These Paleo Blueberry Muffins have classic flavor and texture plus the perfect crumb top – it’s downright addicting! Have one freshly baked or make them ahead of time and enjoy as a part of your breakfast or a grab-n-go snack. They’re grain free, dairy free, gluten-free and refined sugar free.
With as much baking as I’ve done/continue to do, I just didn’t feel like I had a blueberry muffin recipe that I was actually in love with. My simple blueberry muffins are definitely de-lish, but they use a lot of almond butter which I don’t always want to sacrifice on a batch of muffins.
There’s the crumb top issue, too. A truly uh-mazing blueberry muffin recipe sorta has to have a crumb top, don’t you think? It adds that certain nostalgia factor that make blueberry muffins feel really special. And yes, while I have a blueberry muffin recipe that involves a crumb topping, the recipe happens to be nut free and made only with coconut flour.
To be honest, my most FAVORITE muffins are typically made with at least SOME almond flour. It lends a lot to the flavor and texture of both the muffin itself and the topping, so I wanted to experiment with making truly classic tasting paleo blueberry muffins.
And, let’s just say what came next was a ridiculous amount of experimenting. To be exact, 4 batches of muffins in two days. This was to be expected though, since I was starting “from scratch”, with these muffins, meaning I wasn’t basing the recipe on anything that came before it, I was trying new ratios, ingredients, etc.
My biggest pet peeve with paleo baking is that while it’s pretty easy to get a great tasting muffin, the texture of the crumb and rise is difficult to get right. Especially when you’re combining flours, and especially when one of those flours is coconut flour.
Yes, I could’ve gone the easy and PRICY route of using, like, 2 and 1/2 cups of almond flour, plus more for the topping, but trust me. I know that great almond flour is a tough purchase to justify, and, while including it does wonders for the result, I wanted to use an amount that wouldn’t break the bank completely.
So, enter coconut flour – low in carbs and a whole lot lower in price, PLUS a little bit goes a long way, as in, for every cup of almond flour that I use in a recipe, just about 5-6 Tbsp of coconut flour is needed to do basically the same thing. The kicker – a little more or less, and you’re left with something too dry and chalky, or a result too moist with no rise.
I hope you were fully ready for my grain free baking rant, apologies if you just want to get to the eating part! Luckily, by the fourth time around, I was happy with the result – the muffins rose, the crumb topping didn’t melt into the muffins at all, and the crumb wasn’t too dry or moist. While the kids and Adam happily ate all the failed batches as well, they all agreed the final batch was just about perfect.
Plus, I was able to use all ingredients that I typically have on hand all the time – including almond milk from a carton rather than coconut milk from a can. Sometimes I just don’t feel like opening a can of coconut milk if I know I’ll only be using 1/4 cup, I’m guessing I can’t be the only one who feels that way!
One note on the sweetener I used for this recipe. I’ve been head over heels for maple sugar lately – which is very fine and lighter in color than coconut sugar. That said, it works exactly the same as coconut sugar does in most recipes, so you can easily sub it in if you don’t want to use maple sugar or don’t have it on hand. The resulting muffins will be significantly darker in color if you use coconut sugar, so keep that in mind!
If you don’t need these to be strictly paleo, organic cane sugar will sub in well too. I wouldn’t recommend using a liquid sweetener for these, though, since my attempts using honey led to a melty topping and a middle that wouldn’t rise.
Are you ready to get started? Let’s preheat our ovens – I’m craving one already!
Paleo Blueberry Muffins with Crumb Top {Gluten-Free, Dairy-Free}
Paleo Blueberry Muffins with Crumb Top {Gluten-Free, Dairy-Free}
Ingredients
For the Crumb Topping:
- 5 tbsp blanched almond flour
- 2 Tbsp refined coconut oil solid but soft***
- 3 Tbsp maple sugar or coconut sugar**
- 1 tsp cinnamon
For the Muffins:
- 4 large eggs at room temperature
- 1/4 cup unsweetened almond milk or light coconut milk at room temperature
- 1 Tbsp fresh 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
Instructions
-
Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners.
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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.
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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.
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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.
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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)
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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!
Recipe Notes
*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, grass fed butter or ghee are options as well.
Nutrition
What I Used To Make My Paleo Blueberry Muffins with Crumb Top:
Want more paleo muffin and quick bread recipes? Try one of these!
Hearty Paleo Cinnamon Raisin Bread
Paleo Orange Almond Poppy Seed Muffins
Paleo Blueberry Lemon Muffins {Nut Free}
Paleo Almond Butter Banana Muffins with Flaxseed
Paleo Sweet Potato Cinnamon Raisin Muffins
Tell Me!
What is your biggest grain-free/paleo baking pet peeve?
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I’m curious why you would thaw and drain the blueberries first? Most recipes you add frozen, stir fast and get it in the oven. Wondering if that step is truly necessary. Definitely printing this recipe to use!
I’m no expert but wouldn’t the extra moisture from the frozen blueberries make the almond flour gummy? I can’t wait to try this one. I tried one once with coconut flour and the texture was off-putting.
It’s not ideal to use frozen, but getting a lot of the water out beforehand by thawing and draining helps. If you use frozen berries, it seems to help to use a bit less than the recipe calls for to avoid excessive moisture.
I’ve found it helps to try to get some water out beforehand, at least when I’ve baked with almond flour and other grain free flours. I haven’t tried using frozen-out-of-the-bag berries but if you do try it let me know how it turns out 🙂
Thanks! I’ve just always used frozen so I might give it a try.
Also, I see you still use Easy Recipe. Have you thought about switching to a new, fully supported plugin? Most blogs have been leaving ER since the developers will no longer be updating it.
I just made these and they came o it AMAZING!!! What’s the best way to store them??
I ran out of coconut oil. Would it work with Avocado oil?
Blueberry muffins look amazing. Is tapioca flour necessary? What can be used instead. I don’t have tapioca flour. I followWheat Belly where it states tapica starch is not healthy; I would assume the same for the tapioca flour. Thank you.
The tapioca helps with the texture but if you don’t use it, arrowroot has a very similar effect. If you don’t want to use either of them, you can probably sub in 1/2 cup more of almond flour for a similar result. If you try it, let me know how it turns out!
If I decide to use arrowroot, how much do I use? 1/2 cup?
Yup that’s what I would do 🙂
can you subsitite with cassanova flour instead?
Can you use agave or monkfruit sweetener instead? If so, what portions of each for this recipe? TIA!
Well I wish I could say that my muffins turns out as pretty as yours. I’m sure it’s not the fault of the recipe. I was recently tested for food sensitivities (for inflammation) and was told eggs cause inflammation in me. Since I have Lupus, Lyme, and possibly MS (refuse to be tested because the treatment is the same), I try to stick to what is healthiest for me. I am also bothered by flax so had to resort to chia eggs. The muffins were very dense and wierd. Don’t think I will try this recipe again unless some day I can have eggs again. The muffins were edible, but not enjoyable.
I try not to substitute for more than two eggs when I use flax or chia. It just doesn’t seem to work. Maybe you’d have better luck using some applesauce or yogurt alongside some “chia eggs.” I think the coconut flour is the problem. It really seems to need the eggs in recipes. Allergies make things so tricky sometimes!
I’ve never tried chia eggs but with flax eggs, I don’t think subbing in for more than 2 eggs typically works well. Also to speak to the point about coconut flour – I’ve only used flax eggs in recipes with almond flour and never for muffins, I do think coconut flour simply needs more eggs to work properly. In the chance that you can have GF oats, I highly recommend trying these vegan and gluten free blueberry muffins if you can’t have eggs: http://www.feastingonfruit.com/blueberry-coffee-cake-muffins/
Not sure about oats. My report says no oat bran but oats is on the ok list. Guessing if I grind up oats that would be ok. Everything else looks good on the recipe you suggested so will try that. Won’t have to sub anything. I really love muffins and am so grateful you ladies have helped me find one I can eat! Thank you! If I get a belly ache, I’ll give the rest to my husband! He can eat anything.
try doing two eggs worth of bananas or apple sauce and two eggs worth of chia egg
Try 4 oz of unsweetened applesauce for every 2 eggs I’ve been doing this for all recipes comes out great. I’m actually gonna make this one now.
Thanks for the tip. I will try it again using applesauce for half of the chia eggs. Not supposed to have yogurt either.
Great, helpful tip on liquid versus the recipe-recommended granular sweetener- thanks 🙂 These look delectable.
These muffins look delicious, and thanks for the tip on using frozen blueberries. I usually always have a bag in my freezer.
Made these today. Mine looked a little darker from recipe. They tasted so good! I used organic coconut palm sugar, unsweetened vanilla almond milk, and substituted arrowroot powder for tapioca flour. Recipe is a keeper! And I agree, the blueberry muffins are very addictive. (y)
The coconut sugar (versus) maple makes them darker but flavor should be the same. Glad you liked them!
I made these today and the flavor is great. I followed the recipe exactly. The only down side is that they are very dry. Any suggestions? Did I bake too long? Do I need more oil? Thanks!
I’m thinking perhaps the flour measurement was a bit off? Probably the coconut flour, sometimes brands vary in how dense they are. If you make them again, add a Tbsp less coconut flour and see how that works out.
Can I substitute maple sugar for maple syrup?
Since it’s liquid versus dry it will affect the recipe, I’d try to use a granulated sweetener like coconut sugar if you can, I don’t think they’ll come out with the same texture otherwise.
Just came off of Whole 30 and needed something sweet! These muffins are amazing! This is my new blueberry muffin recipe!
So thrilled to hear that, yay!
I really liked the muffins! I made them without blueberries and they were delicious plain,too :). I read that you can sub oat flour for almond flour, so I tried it (I don’t follow a strirct paleo diet). For taste I liked the almond better, but the oat one was also good. I liked the texture of both.
I took a photo of them if anyone want to see how they turned out for me 🙂 Left one is almond, right one is oat. https://drive.google.com/file/d/1u4-7sosUZNsfqw2NDU90ci-aDus6pOzd/view?usp=drivesdk
Thank you Michele for this recpie! 🙂
Glad it worked out well!
I am soooo excited to make these! Been looking for a healthier version of blueberry crumble muffins – they’re my favourite! Love that these are paleo and use such wholesome ingredients. Thank you for the amazing recipe! 🙂
Hi! These look so good! Can I substitute the tapioca flour with either almond flour or coconut flour? since those are the only flours I have in my pantry. If yes, what would be the measurements? Thank you!
While the flavor was yummy, I made these blueberry muffins for the first time this morning and they were a disaster. I’m certain the problem was from using gelatin eggs vs. the real deal. Just wanted to let you and your readers know not to use gelatin eggs in this recipe. If, when, I’m able again to tolerate eggs, I certainly will make this tasty recipe.
What is different about blanched almond flour versus just almond flour? Can I use the unblanched almond flour in this recipe?
Blanched is very fine and worked best for baking – not sure how the regular almond flour would turn out but it might be worth a shot 🙂
I made this as a bread and it was delicious and had a great texture when it came out of the oven. By the next day it was moist and falling apart. I’m not sure how I should store this, whether muffins or bread, so that it stays fresh longer. Also the tapioca flour made me really full. Can you take out the tapioca flour in this recipe?
I would say refrigerating it would be helpful, and if it’s a bread just very lightly toasting it when ready to eat. If you take out the tapioca you should add a bit more almond flour, not sure how much though.
Love this recipe ! Last week I was out of coconut flour so used oat flour instead . It works great. Also I’m lazy so I bake it in a square pan lived with parchment paper ? thank you !
The best Paleo blueberry muffins I have tried yet and I have tried A LOT of them. I cut down the coconut sugar in the topping by 25% and the actual muffins I used 5T instead of 6. Finally I forgot to add the coconut oil to the wet ingredients and they came out perfectly! Thanks so much for your recipe!
I’m glad you enjoyed!
Would these muffins freeze well? I’m trying to find some make ahead recipes that will make breakfast for my kids a little easier in the mornings.
oh my!!!!!! these are delicious…. I did substitute the tapioca flour with 1/2 c almond flour.. so delicious. this is a keeper.
Hi! Do you think you can sub swerve for coconut sugar?
Possibly, but you’ll need to adjust the baking time and temperature I believe. Also, I don’t know how well swerve would do in the topping. If you’re interested, there’s a new keto blueberry muffin recipe on the site today:
These look amazing! Do you think they would still turn out okay without the crumb topping? Thanks!
Taste great!
I used coconut sugar (as it’s what I had on hand) and the muffins did come out darker. My crumb topping -melted down and didn’t stay as a crumb, so I will have to work on that. Will make it again.
Um your commentary says NUT FREE but the recipe says almond flour. Hmmm. Perhaps rethink that keyword.
Incredible! The best alternative muffin I’ve had (the runner ups are also from this site) and my husband couldn’t stop saying “mmm” while he ate them. Thank you!
Just learning to bake gluten-free. These had really good flavor but just can’t get used to the grainy texture of gluten-free, might cut back on the almond flour and increase the coconut & tapioca flour.
The absolute best muffins ever!! Blown away by the flavor!
I used frozen blueberries. The were fantastic!
I made these this morning and, as always, they were incredible! 🙂
I just made these muffins last night, and oh my god! I used stevia one place of the maple/coconut sugar, since I have sucrose intolerance, but the consistency of these muffins is exactly like wheat flour muffins.
The recipe itself was easier than it looks, too. This will DEFINITELY be a recipe I make regularly to have healthy pre-made foods on hand.
Thank you so much for making this recipe! <3
I’ve made these three times now. They are fantastic and I recommend them to anyone who needs a stellar GF muffin recipe.
I used sautéed cinnamon apples the first time and straight frozen blueberries the second time. Using frozen blueberries has worked wonderfully. Here’s what I did: halved the almond milk and baked for 22 mins. Perfect!
I used frozen blueberries that thawed on the counter for about 15 min. no draining, just folded in. Substituted Arrowroot for Tapioca (because I like the sweetness of arrowroot better) and used a mix of coconut sugar and maple (cause I ran out of the maple) and added a handful of choc. chips (because why not). Soooo Good!! I could eat the whole batch. will definately make again!
Delicious! The texture is insane for a paleo muffin. Made them and my boyfriend took one bite and told me to “save this recipe”. I used arrowroot instead of tapioca and they came out great!
These are really quite good. I have tried a number of paleo muffins recipes and they usually are either too moist, or too dense. These were reasonably light, and definitely tasty! I may try different fruits to see if they hold up. Also, I used grass-fed butter rather than coconut oil. A keeper, for sure!
This recipe came out delicious. What is the best way to store it? Would freezing it work if you allow to tholaw before eating or it’s best to refrigerate it?
These were delicious! Evryone loved them even the picky teenagers. I just love all of your recipes this one is my favorite muffin one so far.
I would like to use agave instead. Will this make a big difference.
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About to make this, and everything I’ve made of yours ROCKS. In fact, you are maybe my top rated recipe guru right now! Question: have you tried using date sugar in these? I have some, no maple (of course I have coconut)…but wondering…I’m sure I’ll make a choice for these now and let you know but wondering!
These muffins were delicious. I used Bob Mills Paleo flour since it’s a combination of almond flour, arrowroot starch, organic coconut flour and tapioca flour. I didn’t have maple sugar so I added 6tbs of maple syrup. I think next time I’ll add more maple syrup. This is definitely a keeper.
I am really excited to make these masterpieces! I will cook it for my husband coz he plays https://uptowncasino.net/bonuses all day long and likes to eat something tasty
I grate chocolate right before I put it into the molds and sometimes put little pieces of chocolate inside the cupcake (a little bit of batter, a piece of chocolate, and batter again). It turns out awesome! And in general a successful recipe, they always work out!!!)) I like to eat and play https://slots-money.com/national-casino
Wonderful, deliceous recipe! My family loved these muffins!! This recipe is a keeper!!!
Yep I made this.All the time. I swich up the fruit cinnamon and vanilla uou decide. Great texture. Freezes well
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These tasted gross we ended up throwing them away. So disappointing
So very tasty!! Love the cinnamon in the topping. And so very moist.
Wondering if these can be frozen?
I always love to freeze sweet treats in single servings