Paleo Blueberry Muffins with Crumb Top (Gluten-Free, Dairy-Free)

These Blueberry Muffins made with flax milk are allergen free, dairy free, and paleo! A perfect snack or on the go breakfast!

Ingredients

    Crumb Topping: 

    • 5 tbsp blanched almond flour
    • 2 Tbsp refined coconut oilsolid but soft***
    • 3 Tbsp maple sugar or coconut sugar**
    • 1 tsp cinnamon

    Muffins: 

    • 4 large eggs at room temperature
    • 1/4 cup unsweetened flax milk
    • 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

    1. Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners.
    2. 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.
    3. 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.
    4. 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.
    5. 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)
    6. 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!

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