This easy recipe for Paleo Blueberry Coffee Cake Muffins will impress even the pickiest eaters! With a healthy, grain free, nut free and dairy free cinnamon crumb topping and soft moist texture, these muffins are kid friendly and easy to make ahead for weekday breakfasts and snacks.
I’m almost embarrassed about how much baking I’ve been doing lately. And by “lately” I mean since Monday morning! Really, it’s insane!
Why am I baking so much? Aside from the obvious reasons that it’s sort of an obsessive/compulsive thing I’ve got going on? Well, I’m preparing to be away from my house and kitchen next week, for ONE WHOLE WEEK. Yes, this is a good thing – we are going on our annual beach trip with friends and, yes – it will be REALLY nice to get away from day to day life for awhile.
But, it also means I won’t be doing any recipe creating next week. Which of course make me anxious! I now go into recipe-creating withdrawal the way I once went into running withdrawal. Now, to be brutally honest, I could take or leave the running, but I literally must continue creating delicious Paleo recipes on a regular basis, or, I will perish. Just kidding! But yeah, I’m only really joking about the obsessive part.
So, to prepare for baking/cooking withdrawal, since Monday morning I have created and photographed 2 different recipes, and, I have at least 2 more to do this week. Hopefully 3. I want to really hate cooking by the time I’m sitting in the passenger seat of my minivan on Saturday – as my kids are buried in duffle bags and I’m clutching 3 bottles of wine between my ankles.
I can almost taste that feeling! It’s always a good one – coffee and coffee (no typo) and the relief of having gotten s&^% DONE. Yes – I’m forgetting my toothbrush and underwear, but, it’s all good. You guys know that feeling, or at least I hope you do!
And that’s correct people – I’ve just gone off on a tangent about toothpaste and underwear when I’m actually trying to sell you on my Paleo blueberry coffee cake recipe. It happens, and we’re moving along now to cinnamon crumb toppings and coconut flour love.
This recipe is everything you love about coffee cake – I promise! I’m a bit of a coffee cake junkie and so are my kids. They are almost 100% guaranteed to eat something with a cinnamon crumb topping, and so I’ve worked on 2 types – the first is with almond flour and the second with coconut flour. Yes I know it’s incredibly creative of me to be a Paleo food blogger using almond and coconut flour. But I make no apologies, because this particular crumb topping with coconut flour ROCKS!
Are you ready to bake with me?! Let’s do this!
Paleo Blueberry Coffee Cake Muffins {Nut Free}
Paleo Blueberry Coffee Cake Muffins {Nut Free}
Ingredients
For the muffins
- 3 eggs
- 1/3 cup organic coconut palm sugar
- 1/2 cup full fat coconut milk
- 1/4 cup coconut oil melted and cooled to nearly room temp
- 1/2 cup organic coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- generous pinch fine grain sea salt
- 1/2 cup fresh blueberries
For the Crumb Topping
- 1/4 cup organic refined coconut oil* solid and cold
- 3 tbsp + 1 tsp organic coconut flour
- 2 tbsp organic coconut palm sugar
- 2 tsp ground cinnamon
Instructions
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Preheat your oven to 350 degrees and prepare a muffin pan by lining with muffin liners or lightly greasing with coconut oil
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In a large bowl, whisk together the eggs, coconut palm sugar, coconut milk, and melted coconut oil until smooth
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In a smaller bowl, combine the coconut flour, tapioca flour, baking soda, cinnamon and salt. Mix the dry ingredients into the wet until just blended, then gently stir in the blueberries. Batter will be thick due to the coconut flour.
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To make the crumb topping, you can either blend the ingredients with a fork or pastry blender until crumbly**, or you can pulse in a food processor until a crumble forms.
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Fill prepared muffin cups 3/4 of the way up, then top each one with cinnamon crumb topping until the mixture is used up.
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Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and allow the muffins to sit for 2-3 minutes before transferring to wire racks to cool completely.
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Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*Refined coconut oil has a completely neutral flavor that gives the topping great texture and allows the cinnamon sugar flavor stand out without too much coconut flavor.
**I used a pastry blender to do this and it takes a few minutes to fully combine - you may need to chill midway through to make sure the coconut oil doesn't melt.
What I Used to Make My Paleo Blueberry Coffee Cake Muffins
Want more Paleo muffin recipe? Try one of these!
Simple blueberry muffins with almond butter
Paleo Chocolate Chip Muffins {Nut Free}
Carrot raisin muffins {nut free}
Chocolate Chocolate Chip Banana Muffins {nut free}
Almond butter and jelly banana muffins
What’s your current obsession that you’ll go into withdrawal without?
Any August trips? Where to?
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I made blueberry muffins over the weekend but these look better than the ones I made! I love adding crumb topping to muffins.
This is just like my old blueberry coffee cake but in muffin form. I love crumb topping!
and I now haven’t baked in forever! funny how that happens. I used to bake all of the time. you will have a great time next week, it’s nice to get away from routine. I always think I forgot to pack something!
Still a lot to do! Can’t wait until I’m just THERE and settled.
blueberries + dat crumb topping would definitely make these obsession worthy. I am finally back and not traveling for the next while (until October) and I am so happy about it. I’m hoping that it gives me the chance to get really focused on things and work! But then, I said that about July, and look what happened there…
You will settle and get focused, or at least in a routine which is always a good thing about summer ending in my opinion!
Is there a substitute for tapioca flour? Thanks!
I can readily testify that your Paleo coffee cake recipes are so good! They don’t even taste different from normal coffee cakes. I love how you describe going on vacation, because that’s totally me. I love being in the kitchen, but being away for some rest time will be good too! 🙂 I bet you’ll have a lot of recipe inspiration when you come back. 🙂
Thank you! Sometimes I can’t tell what tastes like what anymore so that’s always good feedback. Although my kids always keep it pretty honest 😉
They look so good! Perfect back to work muffin for early September 😉 We are on vacation right now, visiting family for one week then going to a waterpark with friends (and the kids) at Niagara Falls next week. I work in a creative field and I often find my best ideas when I am away from work and don’t think about it… You never know where you’ll find your inspiration for your next recipe! Enjoy your vacation!
Fun! I wonder if I’ll be hit with inspiration next week!
I’m assuming the three bottles of wine are for the car trip there with three kids. I bet those bottles would go great with these muffins. Crumb topping for the win!
Lol, I usually wait and share with my friends 🙂
I looooooooove coffee cake! I mean, I love anything baked that I can eat with my coffee, but the denseness of coffee cake paired with a light crumble makes me weak in the knees. And I totally know what you mean about going crazy with the baking… that’ll be me next week 😛
Made another coffee cake this week – I love it too! And can’t wait to see what you come up with – I’m currently pumpkin brainstorming lol 🙂
These look amaazing! Blueberries have just come into season here and I cannot get enough so I think blueberry muffins are definitely a must make soon!
Ooh yes, you must! I love blueberries year round but right now is the best time, they’ll be gone too soon!
This remind me of the coffee cake my Grandma used to make. I don’t think I’ve had it since she passed many years ago.
Coffee cake is such a classic and goes grain free really well!
OMGGG!!! I love coffee cake and this recipe sounds perfect for my post early morning workouts! The blueberries add that special touch and that topping – I’m swooning!
Definitely a great little bite after a workout! And blueberries make it better!
I don’t have any tapioca flour, is there something I can substitute for it?
Arrowroot powder works too. You can also just try adding an extra 1 and 1/2 tbsp coconut flour, they will be less fluffy but still good 🙂
These look so delicious! I would love to wake up to a batch of these!
And now if I could have your bread tomorrow morning, toasted with some kerrygold and eggs – ahh!
Can you use unrefined coconut oil for the topping? that’s all I have.
Could I bake this in a 9in round or in a loaf pan instead of a muffin pan? Thanks!
I think an 8 x 8 would work well, not sure about the loaf!
AMAZINGGGGGG