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Paleo Blueberry Muffins with Coconut Crumb Topping

  • Author: Ingrid DeHart
  • Total Time: 45 minutes
  • Yield: 12 servings 1x


These muffins are light, fluffy, perfectly sweet, and full of fresh, juicy blueberries with a coconut crumb topping that makes them divine.



Crumb Topping




Crumb Topping

  1. 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.


  1. Preheat your oven to 350 degrees and line a muffin pan with baking cups or grease with coconut oil.
  2. Melt coconut oil and set aside.
  3. In a medium bowl mix together the almond flour, tapioca flour, coconut flour, baking soda and salt.
  4. In a separate bowl, whisk together the eggs, coconut oil, almond milk, maple syrup, apple cider vinegar and vanilla until evenly combined.
  5. 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.
  6. Fold the blueberries into the batter.
  7. Spoon the batter evenly into the 12 baking cups. They will be almost full.
  8. Sprinkle each muffin with the crumb topping getting it as even as possible.
  9. Bake for 30 minutes, or until they’re lightly golden on the top and a toothpick comes out clean.
  10. Store at room temperature for 3 days or freeze.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free

Keywords: blueberry muffins, blueberry muffins with crumb topping, paleo blueberry muffins