Blueberry Almond Crumb Muffins

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Dietary: Clean Eating, Gluten-Free, Kosher, Paleo-Friendly, Peanut-Free, Soy-Free, Vegetarian

Perfect start for a Gluten Free day!

Prep: 10 min
Total Time: 45 min
Yield: 12 muffins



  • 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.