Paleo Blueberry Muffins with Crumb Top {Gluten-Free, Dairy-Free}
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Paleo Running Momma · by Michele★ 4.6 (142)

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

NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 12%
CARBS 16G30% OF CAL
3G FIBER8G SUGAR5G OTHER
FAT 15G63% OF CAL
6G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grain-free blueberry muffins with almond flour and coconut oil, topped with a crumb topping. Soft and tender with bright blueberry flavor and a satisfying crunch.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 5 tbsp blanched almond flour
  • 2 Tbsp refined coconut oil (solid but soft***)
  • 3 Tbsp maple sugar (or coconut sugar**)
  • 1 tsp cinnamon
  • 4 large eggs (at room temperature)
  • 1/4 cup unsweetened almond milk (or light coconut milk at room temperature)
  • 1 Tbsp fresh lemon juice (room temp)
  • 6 Tbsp maple sugar (or coconut sugar**)
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional)
  • 3 Tbsp coconut oil (melted and cooled to almost room temp)
  • 1 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp cinnamon
  • 1 cup fresh blueberries (you can use frozen if you thaw and drain well beforehand)
PREP
15M
SODIUM
132MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.