Paleo Blueberry Muffins with Almond Streusel {Gluten-Free, Dairy-Free}

These Paleo Blueberry Muffins have classic flavor and texture plus the perfect crumb top with toasty sliced almonds – they’re 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.

Aren’t blueberry muffins just one of the best things ever?  I always think back to the Entenmann’s blueberry muffins that my dad pretty much lived on when I was little.

I definitely wind up comparing so many of the treats I bake to Entenmann’s goodies since they remind me of childhood and were just so darn good!

For these muffins, I decided to add sliced almonds to the streusel topping which gives them extra crunch and a toasty flavor.

I also added almond extract because I think the flavor always takes blueberry muffins to the next level!

What You Need to Make Paleo Blueberry Muffins with Almond Streusel

If you make my baking recipes regularly, you probably already have everything you need in your pantry.  Simple ingredients make a deliciously tender, fluffy, sweet muffin lots of juicy blueberries and big flavor!

Here’s what you’ll need to prepare the muffins:

• blanched almond flour
• ghee or refined coconut oil
• maple sugar or other granulated sweetener 
• cinnamon
• sliced almonds
• tapioca flour
• baking soda
• fine sea salt
• eggs
• unsweetened almond milk or light coconut milk
• lemon 
• pure vanilla extract
• almond extract
• fresh blueberries

How to Make these Paleo Blueberry Muffins

Prepare the streusel first and then chill it while making the muffin batter.  With a fork or pastry blender, combine the almond flour, ghee or coconut oil, sugar, and cinnamon in a mixing bowl.  Stir in the sliced almonds, then chill until ready to use.

For the muffin batter, Preheat your oven to 350° F and line a 12-cup muffin pan with parchment liners.  In a large bowl, combine the almond flour, tapioca flour, baking soda and salt, set aside.  In a separate bowl, whisk together the eggs, milk, lemon zest and juice, sugar, both extracts, and coconut oil until smooth. 

Stir the dry mixture into the wet until no flour spots show.  Fold in 1 cup of the blueberries and save the rest to sprinkle on before the streusel.

Spoon the batter about 3/4 of the way up in the prepared muffin pan to make 12 muffins.  Sprinkle the remaining blueberries over the batter, then the streusel over the top, using up all of it.  Bake on the middle rack of the preheated oven for 20 minutes or until a toothpick inserted near the center comes out with a few crumbs (not batter).  

Cool the muffins in the pan for 10 minutes, then remove and transfer to wire racks to finish cooling.

How to Store Paleo Blueberry Muffins with Almond Streusel

These muffins are great just slightly warm or at room temperature.  The streusel can be a crumbly when warm (especially if coconut oil is used) but firms up as the muffins cool.

I store these blueberry muffins loosely covered at room temperature for up to 2 days and they’re great.  

If you’re keeping them for longer, they’ll last in the refrigerator for up to 5 days and in the freezer for up to one month.  If you freeze them, thaw first in the refrigerator before gently reheating.

I hope you’re ready for some seriously tasty blueberry muffins that you’ll want on repeat in your house!  Grab your ingredients and preheat your oven because it’s time to bake –  let’s go!

Paleo Blueberry Muffins with Almond Streusel {Gluten-Free, Dairy-Free}

Blueberry Muffins with Almond Streusel {Paleo, Gluten Free}

These Paleo Blueberry Muffins have classic flavor and texture plus the perfect crumb top with toasty sliced almonds – they’re 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.

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 20 minutes

Cooling Time: 20 mins

Course: Breakfast, Brunch, Dessert, Snack

Servings: 12 muffins

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4.68 from 25 votes

Ingredients

Streusel:

• 1/4 cup blanched almond flour
• 2 Tbsp ghee or refined coconut oil, solid
• 1/4 cup maple sugar or other granulated sweetener
• 1 tsp cinnamon
• 1/2 cup sliced almonds

Muffin Batter:

• 2 1/4 cups blanched almond flour
• 1/4 cup tapioca flour
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 3 large eggs at room temperature
• 1/4 cup unsweetened almond milk or light coconut milk
• Grated zest of 1 medium lemon
• 1 Tbsp fresh lemon juice
• 1/2 cup maple sugar or granulated sweetener of choice
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract optional
• 1/4 cup refined coconut oil melted and cooled to almost room temp
• 1 1/4 cups fresh blueberries divided

Instructions

For the Streusel:

1. Prepare the streusel first and then chill it while making the muffin batter. With a fork or pastry blender, combine the almond flour, ghee or coconut oil, sugar, and cinnamon in a mixing bowl. Stir in the sliced almonds, then chill until ready to use.

For the Muffin Batter:

1. Preheat your oven to 350° F and line a 12-cup muffin pan with parchment liners. In a large bowl, combine the almond flour, tapioca flour, baking soda and salt, set aside. In a separate bowl, whisk together the eggs, milk, lemon zest and juice, sugar, both extracts, and coconut oil until smooth. Stir the dry mixture into the wet until no flour spots show. Fold in 1 cup of the blueberries, saving the rest to sprinkle on before the streusel.

2. Spoon the batter about 3/4 of the way up in the prepared muffin pan to make 12 muffins. Add the remaining blueberries to the top of the batter, then sprinkle the streusel over the top, using up all of it. Bake on the middle rack of the preheated oven for 20 minutes or until a toothpick inserted near the center comes out with a few crumbs (not batter).

3. Allow the muffins to cool in the pan for 10-20 minutes, then carefully remove from the pan and finish cooling on a wire rack. Store the muffins loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Enjoy!

Nutrition

Calories: 307kcal

Carbohydrates: 24g

Protein: 7g

Fat: 22g

Saturated Fat: 7g

Cholesterol: 47mg

Sodium: 178mg

Potassium: 99mg

Fiber: 4g

Sugar: 15g

Vitamin A: 68IU

Vitamin C: 2mg

Calcium: 90mg

Iron: 2mg

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Want More Paleo Baking Recipes?  Try One of These!

Lemon Raspberry Scones

Pumpkin Streusel Muffins

Peach Crumb Muffins

Jumbo Chocolate Chip Muffins 

Cranberry Orange Pecan Muffins

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