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.
- 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