The Thing About Blueberries . . . is that they don’t grind their Harleys over the hot desert tarmac, or throw eight-course dinner parties at Monet’s garden in Giverny, or eat jellied eels from a stall in London. Because – let’s face it – blueberries are homebodies. Plump, delectable little delights that know all too well the simple pleasures of laughing till you snort at the kitchen table, sipping chai in your slippers and licking batter off a spoon. And when it comes to freshly-baked happiness, they want to be your muse and your morsel.
So, are you ready to be inspired? These little bursts of indigo-flavored joy are all wrapped up in moist, cakey goodness topped with crunchy, crumbly bits. And even though we are one of those families, I promise no one will ever suspect you didn’t use grains or refined sugar. Blueberry bliss, guaranteed.
Enjoy!
Blueberry Almond Crumb Muffins
ingredients
- 2 cups plus 2 tablespoons almond flour (get it here), divided
- 1/2 cup coconut flour (get it here or make your own)
- 6 eggs, preferably pastured
- 1/2 cup honey (get it here)
- 3/4 teaspoon organic vanilla extract (like this)
- 1/2 teaspoon unrefined sea salt (get it here)
- 1 cup blueberries, fresh or frozen
- 1 tablespoon butter (0ptional)
- coconut oil or butter to grease muffin pan
method
- Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
- Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
- In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.
YIELD: 6 to 8 muffins | TIME: 5 minutes (active), 40 minutes (oven)
____________________________________________________________
I admit it. I’m a Mommypotamus addict which is why I was thrilled when Heather – the mommypotamus herself – took me up on my invitation to contribute a guest post for Nourished Kitchen. Heather’s practical advice and lovingly fun voice is a distinct pleasure in the real food community. If you would like to contribute a post to Nourished Kitchen, please contact me. – Jenny
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
The First Salsa of the Season: Radish & Green Tomato
I was very excited to try these muffins with the blend of almond and coconut flours. Mine didn’t come out moist (more like little hockey pucks). I was curious to see if a fat is missing? I was surprised that oil was not on the ingredient list. Thanks!
Do you have the nutrition on these? My husband is a diabetic, and needs a low carb muffin!
Thanks
I made these today, and they were delicious. This was my first endeavor to make grain free muffins, and I am hooked. I couldn’t believe how simple it was, thank you so much for posting this and making it so easy. I found organic coconut flour for a very reasonable price at my grocery store, and I made my own almond flour which turned out very well (and I saved about 40% over the cost of pre-made). I just used my old coffee grinder that I’ve dedicated to spice grinding. My toddler is a very selective eater, and she has said “muffin” so many times today; she wolfed it down! I can’t wait to try adding other fruits, such as raspberries or blackberries. I also love that each muffin has an entire pastured egg in it (I made 6 muffins). I did the math and the batch I made had 15g of protein per muffin, and 10.7g fiber. Finally a muffin I can feel good about eating!
Thanks again for a great recipe.
PS Mine were quite moist, even after they’d completely cooled. My pastured eggs were on the large side, but I’m not sure that’d make much of a difference.
We love these!
I find them very filling and actually energizing. Mine came out with a cakey consistency…not light and fluffy, but we like the texture.
any way I could substitue stevia rather than honey? How would I do this?
I don’t recommend the use of stevia.
Jenny,
Why do you not recommend the use of Stevia? Our son has epilepsy and is on a low cabr diet, also no gluten, so we use Stevia. Just curious?
Laurie
Unless your using the powdered green herb, stevia is pretty heavily processed. It is also not traditionally used as a sweetener.
These were quite dry…..
Delicious!! I have been eating Paleo for almost a year and these were great. I sifted the almond and coconut flour together. I find this helps when baking paleo recipes. Mind you, it is a pain in the rear as our flours do not sift as easily as white flour. These make more of a thick consistency. I’ve made others that are spongy. After making these, I like these more.
I would definitely recommend making these. Oh, I did 12 in small cupcake form and 2 large muffins.
Side notes, you could easily add some lemon zest, cinnamon, or nutmeg to these to give a different flavor. If you don’t want to use that much honey, try mushing up a banana.
Whenever I bake something from a Paleo recipe I like to add an extra egg yolk. It helps to add some richness. Also separating the eggs and beating the whites till frothy helps with a little lift. Just be gentle when folding them into the rest of the batter.
I love this website because it has such great recipes that remind me of our “before Paleo” days except that these are guilt-free! Thank you!!
I’d just like to add that eating Paleo has changed mine and my husband’s lives. He has lost 40 pounds and his mysterious aches and pains have disappeared! Well, eating Paleo and CrossFit too
Awesome tips! I’m going to try them.