Blueberry Almond Crumb Muffins


  • 2 cups plus 2 tablespoons almond flour, divided
  • 1/2 cup coconut flour
  • 6 eggs, preferably pastured
  • 1/2 cup honey
  • 3/4 teaspoon organic vanilla extract
  • 1/2 teaspoon unrefined sea salt
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon butter (0ptional)
  • 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.

YIELD: 6 to 8 muffins | TIME: 5 minutes (active), 40 minutes (oven)

Thanks to Nourished Kitchen for this super great recipe!!!

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