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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

Katie

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

#for the topping

blanched almond flour

+ 2 tsp coconut oil solid but soft***

maple sugar or coconut sugar**

cinnamon

#for the muffins

large eggs brought to room temp

unsweetened almond milk or other dairy free milk* room temp

lemon juice room temp

pure vanilla extract

almond extract optional

coconut oil melted and cooled to almost room temp

coconut flour

tapioca flour

baking soda

sea salt

fresh blueberries you can use frozen if you thaw and drain well beforehand

oven

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

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.

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.

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.

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)

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!