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Grain-Free Blueberry Crumb Muffins

These tasty treats are a favourite in my house, especially when freshly baked and warm! They are paleo friendly, grain-free and oh so satisfying.


  • 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.

The original recipe can be found at


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