Blueberry Almond Crumb Muffins

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Perfect start for a Gluten Free day!



Preheat Oven to 350°.


Grease 12 cup muffin tin with coconut oil or butter.


Rinse blueberries and let dry.      

Set aside 2 Tbsp. almond flour/meal.

In a mixing bowl combine remaining almond flour/meal, coconut flour and salt.

In a separate bowl whisk together eggs, honey and vanilla, than add to dry ingredients and blend thoroughly.

Gently toss blueberries in a small amount of corn starch, and then gently fold into muffin batter.

Fill muffin tins about 1/2 full, then using a pastry brush, brush the top of each muffin with butter  and sprinkle with remaining almond flour for a pretty finish.


Bake for 30-40 minutes. The tops should be springy yet firm when they’re done.


Yields: 12 muffins

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