Paleo Blueberry Muffins with Crumb Top {Gluten-Free, Dairy-Free}

•www.paleorunningmomma.com
Picture of Paleo Blueberry Muffins with Crumb Top {Gluten-Free, Dairy-Free}

Paleo Blueberry Muffins with Crumb Top {Gluten-Free, Dairy-Free}

•www.paleorunningmomma.com

These Paleo Blueberry Muffins have classic flavor and texture plus the perfect crumb top - it's downright addicting!   Have one freshly baked or make them ahead of time and enjoy as a part of

oven: 375ºF

Ingredients

for the topping

  • 5 tbsp blanched almond flour
  • 1 tbsp 2 tsp coconut oil solid but soft***
  • 3 tbsp maple sugar or coconut sugar**
  • 1 tsp cinnamon

for the muffins

  • 4 large eggs brought to room temp
  • 1/4 c unsweetened almond milk or other dairy free milk* room temp
  • 1 tbsp lemon juice room temp
  • 6 tbsp maple sugar or coconut sugar**
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract optional Optional
  • 3 tbsp coconut oil melted and cooled to almost room temp
  • 1 1/4 c blanched almond flour
  • 1/4 c coconut flour
  • 1/4 c tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp cinnamon
  • 1 c fresh blueberries you can use frozen if you thaw and drain well beforehand

Instructions

1

Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners.

2

Prepare the crumb top first: Place all ingredients together in a medium bowl and combine well using a fork until a thick crumb forms (it will thicken while chilled). Place in the refrigerator while you prepare the muffin batter.

3

Try to have all ingredients at room temperature before adding. In one bowl, combine the 3 flours, baking soda, salt and cinnamon. In a separate large bowl, whisk together the eggs, almond milk, lemon juice, sugar, vanilla, almond extract and coconut oil. I typically add the coconut oil last so it doesn't have time to form solid pieces in the mixture.

4

Once combined, add in the dry mixture and stir (don't vigorously mix or use a blender) until no flour spots can be seen. Lumpy batter is good for the texture and rise of the muffins. Once the dry ingredients are incorporated, gently fold in 3/4 of the blueberries.

5

Spoon the batter into the prepared muffin pan approximately 3/4 of the way full. Top each one with remaining blueberries and a generous sprinkle of the crumb top (I made 12 muffins and used nearly all of the crumb topping)

6

Bake in the preheated oven (375) for 18-20 minutes or until toothpick inserted in the center of one comes out clean. Allow to cool in the muffin pan for a few minutes, then transfer to wire racks to cool completely. Enjoy!