This summer start your day with these moist and fluffy blueberry muffins. This is a classic paleo muffin recipe with a sweet coconut crumb topping that makes them incredible. They have a light sweet taste with blueberries in every bite. Easy to make, grain free, dairy free, gluten-free and refined sugar free.
This recipe is so simple and a great way to enjoy the fresh sweet blueberries that are in season right now.
Foods eaten during their natural season are more nutritionally dense. They grow closer to where you live, which reduces the carbon imprint created when shipped from far away.
Have you ever noticed that blueberries you buy this time of year taste much sweeter than the ones you get in the winter? Yes, when they are in season they taste better and have more flavor and nutrients.
The ones from the farmers market taste the best. Since they are grown and picked locally they are the most fresh.
These muffins have just the right amount of sweetness with those juicy little blueberries baked right into the middle.
The coconut crumb topping makes these blueberry muffins super special. It’s a simple mixture of shredded coconut, almond flour, coconut sugar and coconut oil.
Make the crumb topping first so it’s ready. Once the batter is mixed it’s important to get the muffins into the oven quickly.
In one bowl mix together the dry ingredients; almond flour, tapioca flour, coconut flour, baking soda and sea salt.
In a separate bowl whisk the wet ingredients; eggs, almond milk, melted coconut oil, maple syrup, apple cider vinegar and vanilla. The apple cider vinegar activates the baking soda which makes the muffins rise to get a nice fluffy texture.
Pour the wet ingredients into the flour mixture. Then fold in the blueberries.
Spoon into your muffin pan and top with the crumb topping.
Tips for Making Moist Fluffy Muffins
- Whisk the eggs with the milk, maple syrup and oil thoroughly. If the eggs are not mixed well with the sweetener and fat it can produce dry or chewy muffins.
- Don’t overmix the batter. Overmixing can cause the muffins to be tough and bake unevenly. Gently fold in the blueberries.
- Get it into the pan quickly to help make the muffins nice and fluffy. Immediately top with the coconut crumb topping.
- Fresh blueberries are best for this recipe. But if you only have a pack of frozen blueberries on hand, you can use them. Don’t thaw them. Just fold the frozen blueberries into the batter directly.
- Muffin liners make clean up easy but greasing the muffin tins with coconut oil works just as well. Let the muffins cool before removing from the pan.
These paleo blueberry muffins are light, fluffy, perfectly sweet, and full of fresh, juicy blueberries with a coconut crumb topping that makes them divine.
They are so good freshly baked but you can also make them ahead of time to enjoy as a part of your breakfast or as a nutritious snack.
My family was so happy I made these muffins 3 times to make sure the recipe was just perfect. I hope you enjoy them too!
If you like this recipe try these other paleo, gluten-free blueberry delights:
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
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These muffins are light, fluffy, perfectly sweet, and full of fresh, juicy blueberries with a coconut crumb topping that makes them divine.
- 2 tablespoons blanched almond flour
- 3 tablespoons shredded coconut
- 2 tablespoons coconut oil, solid but soft
- 3 tablespoons coconut sugar
- 1/4 cup coconut oil, melted
- 2 cups blanched almond flour
- 2/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 2 eggs, room temperature
- 1/3 cup almond milk
- 1/4 cup maple syrup
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups organic blueberries, fresh is best
- Prepare the crumb top first: Place all ingredients together in a medium bowl and combine well using a fork or your hands until a thick crumb forms.
- Preheat your oven to 350 degrees and line a muffin pan with baking cups or grease with coconut oil.
- Melt coconut oil and set aside.
- In a medium bowl mix together the almond flour, tapioca flour, coconut flour, baking soda and salt.
- In a separate bowl, whisk together the eggs, coconut oil, almond milk, maple syrup, apple cider vinegar and vanilla until evenly combined.
- Pour the egg mixture into the bowl with the flours and mix gently until just combined and you don’t see any bits of flour.
- Fold the blueberries into the batter.
- Spoon the batter evenly into the 12 baking cups. They will be almost full.
- Sprinkle each muffin with the crumb topping getting it as even as possible.
- Bake for 30 minutes, or until they’re lightly golden on the top and a toothpick comes out clean.
- Store at room temperature for 3 days or freeze.
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Keywords: blueberry muffins, blueberry muffins with crumb topping, paleo blueberry muffins