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These Paleo Blueberry Muffins have classic flavor and texture plus the perfect crumb top with toasty sliced almonds – they’re downright addicting! Have one freshly baked or make them ahead of time and enjoy as a part of your breakfast or a grab-n-go snack. They’re grain free, dairy free, gluten-free and refined sugar free.
Aren’t blueberry muffins just one of the best things ever? I always think back to the Entenmann’s blueberry muffins that my dad pretty much lived on when I was little.
I definitely wind up comparing so many of the treats I bake to Entenmann’s goodies since they remind me of childhood and were just so darn good!
For these muffins, I decided to add sliced almonds to the streusel topping which gives them extra crunch and a toasty flavor.
I also added almond extract because I think the flavor always takes blueberry muffins to the next level!
What You Need to Make Paleo Blueberry Muffins with Almond Streusel
If you make my baking recipes regularly, you probably already have everything you need in your pantry. Simple ingredients make a deliciously tender, fluffy, sweet muffin lots of juicy blueberries and big flavor!
Here’s what you’ll need to prepare the muffins:
blanched almond flourghee or refined coconut oilmaple sugar or other granulated sweetener cinnamonsliced almondstapioca flourbaking sodafine sea salteggsunsweetened almond milk or light coconut milklemon pure vanilla extractalmond extractfresh blueberries
How to Make these Paleo Blueberry Muffins
Prepare the streusel first and then chill it while making the muffin batter. With a fork or pastry blender, combine the almond flour, ghee or coconut oil, sugar, and cinnamon in a mixing bowl. Stir in the sliced almonds, then chill until ready to use.
For the muffin batter, Preheat your oven to 350° F and line a 12-cup muffin pan with parchment liners. In a large bowl, combine the almond flour, tapioca flour, baking soda and salt, set aside. In a separate bowl, whisk together the eggs, milk, lemon zest and juice, sugar, both extracts, and coconut oil until smooth.
Stir the dry mixture into the wet until no flour spots show. Fold in 1 cup of the blueberries and save the rest to sprinkle on before the streusel.
Spoon the batter about 3/4 of the way up in the prepared muffin pan to make 12 muffins. Sprinkle the remaining blueberries over the batter, then the streusel over the top, using up all of it. Bake on the middle rack of the preheated oven for 20 minutes or until a toothpick inserted near the center comes out with a few crumbs (not batter).
Cool the muffins in the pan for 10 minutes, then remove and transfer to wire racks to finish cooling.
How to Store Paleo Blueberry Muffins with Almond Streusel
These muffins are great just slightly warm or at room temperature. The streusel can be a crumbly when warm (especially if coconut oil is used) but firms up as the muffins cool.
I store these blueberry muffins loosely covered at room temperature for up to 2 days and they’re great.
If you’re keeping them for longer, they’ll last in the refrigerator for up to 5 days and in the freezer for up to one month. If you freeze them, thaw first in the refrigerator before gently reheating.
I hope you’re ready for some seriously tasty blueberry muffins that you’ll want on repeat in your house! Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Paleo Blueberry Muffins with Almond Streusel {Gluten-Free, Dairy-Free}
Blueberry Muffins with Almond Streusel {Paleo, Gluten Free}
These Paleo Blueberry Muffins have classic flavor and texture plus the perfect crumb top with toasty sliced almonds – they’re downright addicting! Have one freshly baked or make them ahead of time and enjoy as a part of your breakfast or a grab-n-go snack. They’re grain free, dairy free, gluten-free and refined sugar free. Prep Time: 15 minutesCook Time: 20 minutesCooling Time: 20 minsCourse:Breakfast, Brunch, Dessert, SnackServings: 12 muffins
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Ingredients
Streusel:
1/4cupblanched almond flour2Tbspghee or refined coconut oil, solid1/4cupmaple sugar or other granulated sweetener1tspcinnamon1/2cupsliced almonds
Muffin Batter:
2 1/4cupsblanched almond flour1/4cuptapioca flour1tspbaking soda1/4tspfine sea salt3large eggsat room temperature1/4cupunsweetened almond milk or light coconut milkGrated zest of 1 medium lemon1Tbspfresh lemon juice1/2cupmaple sugar or granulated sweetener of choice1tsppure vanilla extract1/2tspalmond extract optional1/4cuprefined coconut oilmelted and cooled to almost room temp1 1/4cupsfresh blueberriesdivided
Instructions
For the Streusel:
Prepare the streusel first and then chill it while making the muffin batter. With a fork or pastry blender, combine the almond flour, ghee or coconut oil, sugar, and cinnamon in a mixing bowl. Stir in the sliced almonds, then chill until ready to use.
For the Muffin Batter:
Preheat your oven to 350° F and line a 12-cup muffin pan with parchment liners. In a large bowl, combine the almond flour, tapioca flour, baking soda and salt, set aside. In a separate bowl, whisk together the eggs, milk, lemon zest and juice, sugar, both extracts, and coconut oil until smooth. Stir the dry mixture into the wet until no flour spots show. Fold in 1 cup of the blueberries, saving the rest to sprinkle on before the streusel.
Spoon the batter about 3/4 of the way up in the prepared muffin pan to make 12 muffins. Add the remaining blueberries to the top of the batter, then sprinkle the streusel over the top, using up all of it. Bake on the middle rack of the preheated oven for 20 minutes or until a toothpick inserted near the center comes out with a few crumbs (not batter).
Allow the muffins to cool in the pan for 10-20 minutes, then carefully remove from the pan and finish cooling on a wire rack. Store the muffins loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Enjoy!
Nutrition
Calories: 307kcalCarbohydrates: 24gProtein: 7gFat: 22gSaturated Fat: 7gCholesterol: 47mgSodium: 178mgPotassium: 99mgFiber: 4gSugar: 15gVitamin A: 68IUVitamin C: 2mgCalcium: 90mgIron: 2mg
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