Go Back
+ servings

Paleo Blueberry Muffins with Crumb Top {Gluten-Free, Dairy-Free}

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.
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Snack/Breakfast/Treat
Cuisine: Paleo
Servings: 12 muffins

Ingredients

For the Crumb Topping:

For the Muffins:

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!

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

Calories: 212kcal
Carbohydrates: 19g
Protein: 5g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 54mg
Sodium: 187mg
Potassium: 60mg
Fiber: 3g
Sugar: 11g
Vitamin A: 85IU
Vitamin C: 1.7mg
Calcium: 62mg
Iron: 1.2mg