Blueberry Almond Crumb Muffins

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.


blueberry almond crumb muffins


By Mommypotamus Published: January 25, 2012

  • Yield: 6 to 8 muffins (6 to 8 Servings)
  • Prep: 05 mins
  • Cook: 40 mins
  • Ready In: 45 mins

Blueberry almond crumb muffins are simple, sweet and nourishing.


  • 2 cups almond flour (divided)
  • 1/2 cup coconut flour
  • 6 eggs (preferably pasture-raised)
  • 1/2 cup honey
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon unrefined sea salt
  • 1 cup blueberries
  • 1 tablespoon butter
  • coconut oil or butter (to grease muffin pan)


  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
  3. 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.

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What people are saying

  1. Jennifer says

    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!

    • Paula says

      This recipe contains very little refined sugars that are dangerous very diabetics. Both almond flour and coconut flour contain fewer digestible carbs than any other flour, and they even have fewer digestible carbs than some vegetables. This recipe is great for anybody on a low carb diet.

      • Jennifer says

        Honey is very high on the glycemic index. It should never be recommended for a diabetic – I would recommend substituting agave nectar for the honey.

        • Rossana says

          Thankfully, when you combine honey with low-glycemic foods – such as the majority of the ingredients here – it brings down its glycemic index as well.

          As a side note: agave nectar is also quite high on the glycemic index. Many diabetics I know or have worked with can’t consume it without ill-effect.

          • Gini says

            Just made these and I really liked them. I mistakenly put the butter in the liquid mixture so I didn’t put butter and almond meal/flour on top. They turned out moist and pretty. It was a mistake I will repeat. I have missed having a good muffin. Most GF baked items are too dry, too dense, sandy or any combination of the three. I liked the texture and taste of these muffins. They were light and not excessively sweet, I used only a very scant 1/2 cup of honey. Next time I will use coconut nectar instead of honey. Coconut nectar is supposedly a lower glycemic level. This is a site I will pass to GF friends. Many thanks for this recipe.

  2. Karrie says

    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.

  3. Karrie says

    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.

  4. Chantelle says

    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.

      • Laurie Lamantia says

        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?

        • Amber says

          Unless your using the powdered green herb, stevia is pretty heavily processed. It is also not traditionally used as a sweetener.

        • Nikki says

          I’m a year late with this – however stevia and other artifical sweetners are incredibly dangerous and while I’m unclear on Stevia as a whole, I know aspartame, a part of artificial sweetners causes inflammation of the temporal lobes. I too have epilepsy (though mine is due to a cyst compressing my brain), andmy neuro said stay as far away from the artificial stuff as possible

          • Rossana says

            Stevia is not an artificial sweetener. It’s a plant (Latin name: Stevia rebaudiana). I tasted the leaf for myself. It was little, about the size of my index-finger-nail (I keep my nails cut short). It could have easily sweetened an entire pitcher of lemonade or iced tea. No joke. It’s amazing. It’s too bad that what’s in stores is too bitter to have that effect.

  5. Heather says

    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.

  6. Beth says

    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’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 :) 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!!

  7. Brooke says

    I made these yesterday and I’ve practically eaten them all already, they’re just SO good and easy! Mine were super dense but still moist, and I quite liked the texture. Thank you so much for such a great-tasting recipe!

  8. says

    My spouse and i were absolutely more than happy that Raymond managed to deal with his investigation from the precious recommendations he was given using your web page. It’s not at all simplistic just to happen to be giving out tips and hints that many some people have been selling. And we all do know we have you to thank for this. The type of explanations you have made, the straightforward web site menu, the friendships you can help create – it is mostly terrific, and it’s really letting our son in addition to the family recognize that the concept is fun, which is certainly exceedingly serious. Many thanks for everything!

  9. says

    just made these! they don’t taste just like regular blueberry muffins, but being able to enjoy muffins without the excess is definitely worth it. they’re delicious…will make again!

  10. Rachelle says

    I’m curious about the discussion on stevia. What is bad about it? Thanks! What could you substitute for coconut flour? These looked delicious!

  11. Krystal says

    This is the first paleo pastry/treat I’ve made since my husband has transition into a paleolithic lifestyle. I was nervous to bake this because I have never baked anything delicious without flour or butter 😉 Surprisingly, I was impressed. I used 7 eggs rather than 6 to prevent a dry taste and I think that helped, but I think I overmixed just a little… regardless, these muffins were amazing straight out of the oven!!

  12. gap says

    Those are some pretty expensive muffins, 6 pastured eggs cost me $2.50 and almond flour is not $13.99 per small bag. Are you or others aware of the fact that almond flour and coconut flour have phytates just as grains, legumes and soy. Which all need to be soaked, sprouted and/fermented.
    Yes, it’s true. Nuts contain a lot of phytic acid, AKA phytate, AKA IP-6, AKA the storage form of a plant’s phosphorus, and antioxidant to the seed in times of oxidative stress . When something that contains it is eaten, phytic acid binds to minerals like zinc, iron, magnesium, calcium, chromium, and manganese in the gastrointestinal tract, unless it’s reduced or nullified by soaking, sprouting, and/or fermentation. Bound minerals generally cannot be absorbed in the intestine, and too many bound minerals can lead to mineral deficiencies. Animals who produce phytase – the enzyme that breaks down phytate – can thrive on phytate-rich foods.

  13. Allison Forehand says

    I’m going to also try with dried cranberries and lemon zest .. maybe a bit of the lemon juice also. Do you have any suggestions? Thanks so much for the wonderful recipes.

  14. Aimee says

    I had high hopes for these but they were really dense. I like the suggestion above for seperating the eggs and whisking the whites to make them lighter. However, I only have a hand whisk so that might take too long!

  15. Linda says

    Can you use less eggs or an egg replacer? They sound so good but my husband would not be able to eat them:-(.
    Thanks so much for sharing this.


  16. Nina says

    I was so excited to try these and like a couple others just didn’t get it right ;-(

    Mine came out very dry, almost scone like. Any suggestions on what to do differently?

  17. claudia says

    This recipe contains too many eggs-that is why they are so dry. This is a well known concept among professional bakers. Those who want a moister muffin-omit the coconut flour, minus 3 of the eggs, and incorporate half cup your choice oil/fat. You will have moist delicious muffins!

  18. Indri says

    I’ve only scrolled through the comments and I apologise if someone has already mentioned this but I cannot eat honey so am I able to replace it with maple syrup? If so, would the quanity be the same?

  19. Cathy says

    I haven’t tried these muffins yet, but I will. I’m wondering why there is no baking soda. I would add 1 to 1 1/2 teaspoons of baking soda to help the muffins rise. Like others, I would also add 1/4 cup of oil. Has anyone tried adding baking soda>

  20. Kristi says

    Is baking soda/powder missing from the recipe? Just curious. Mine came out scone-like. Perhaps the coconut flour (because it absorbs so much moisture) causes them to be denser?

  21. says

    Thank so much for this recipe! I love it! Hope you don’t mind but I’ve linked to it from my brand new blog (
    Some recommendations from me – I use 1/2 the honey and it’s fabulous, and swap the blueberries for raspberries – amazing (especially when you get loads from the garden!) x

  22. Grace says

    Can you recommend any substitute for the coconut flour. I have a sensitivity to it and would like to try thus recipe. Thanks ‘

  23. Laura says

    These were wonderful!

    I was craving blueberry muffins tonight but am trying to be grain-free. The only blueberry muffins I’ve ever had are the ones out of the box and I have to say that after eating these there is NO way I’ll go back.

    I didn’t have the trouble with dryness that others had posted about, however I had to make a few slight modifications just because I didn’t have everything I needed. I didn’t have any honey so I scoured around and found maple syrup. I used 1/4 c of syrup (didn’t want to use it all up) and then I pulled out my sugar bag I have tucked away for company. I used 1/4 c of sugar. Next time I’ll probably use banana or have honey on hand.

    Also I only had a handful of fresh blueberries but I always have a big bag of frozen ones for my smoothies. I didn’t measure the blueberries but mixed in literally as many as possible so it was almost like I had just as many blueberries as batter (I like blueberries)!

    I had enough batter to fill 12 large muffin cups. I poured the melted butter over the top of the muffins and then used Almond Meal (instead of flour) for the topping.

    I pulled the muffins out when it looked like they were just starting to brown on the edges and then let them finish cooking on the top of the range.

    Of course I smothered them with butter while they were still hot – and ended up eating 3 of them! My picky son even liked them. I think the frozen blueberries add the extra moisture needed to keep them from being too dry (IMO).

    Thanks for the recipe!

    p.s. I’ll probably upload an image to one of my blogs ( if any of you want to see how they turned out.

  24. Carabella says

    A couple of quick questions if I may – how much is a cup full of? and what does divided flour mean? Also what vanilla? Is it extract or essence? Many thanks. Looking forward to your reply.

  25. says

    These are brilliant. With 1 egg per muffin they are a good source of protein and with the alternative flours are also high in fibre which slows down their rate of absorption and thus lowering the Glycemic Load even more. They should not cause a great problem for Diabetics but as with any sweet product, Those suffering from Diabetes should always take care to monitor their reaction – just because they’re ‘healthy’ these are still a sweet treat!!

    It is possible to substitute some eggs for more fats and the recipe still works e.g. use 3-4 eggs and 1/2-1 cup of coconut oil instead. Also, one can replace both eggs and fat with pumpkin puree or sweet potato puree! Mix it up and have some fun – the result always tastes good as long as you don’t overcook them! :) eat, and be well.

  26. Barbara says

    I just made these and they are wonderful. I was skeptical since I’ve only tried 1 other grain-free muffin recipe that a friend gave me and it was terrible. I thought I’d have to give up muffins, which I love! Wish I could attach a photo. They turned out beautifully!

  27. says

    This recipe looks fantastic! I recently found out I was allergic to coconut so is there anything else you can recommend as a possible substitute for the coconut flour?

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