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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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