blueberry almond crumb muffins
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 muffins
Blueberry almond crumb muffins are simple, sweet and nourishing.
  • 2 cups almond flour, (divided)
  • ½ cup coconut flour
  • 6 eggs, (preferably pasture-raised)
  • ½ cup honey
  • ¾ teaspoon vanilla
  • ½ 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.
Recipe by Nourished Kitchen at