These blueberry muffins with crumb topping are the perfect grab-and-go snack or make-ahead breakfast. If you are looking for a healthy and wholesome delicious blueberry muffin recipe you have come to the right place!
Blueberry Muffins with Crumb Topping – Low Carb, Keto, Sugar-Free, Dairy-Free, Gluten-Free, Grain-Free, THM S
I’m going to admit that out of all the types of baked goods muffins are near the bottom of my list. If I had a choice between a cookie, a brownie, a slice of cake, cheesecake, and a muffin you better bet that muffin is the last pick. Unless it is one of these healthy blueberry muffins with crumb topping. Adding the crumb topping makes this blueberry muffin recipe straddle the divide between being a muffin and being a crumb cake. It is healthy enough for breakfast or a snack but indulgent enough for dessert with a cup of tea.
These are based on the Cranberry Orange Muffins and Pumpkin Muffin Recipes I made last fall. Whenever I want to bake something new I look back at a few of my older recipes and combine and tweak as necessary to vary the taste.
When I decided I wanted to make a blueberry muffin recipe for my blog I knew two things. The first was that I wanted it to be dairy free (I’m trying really hard to break my weight loss stall after my fall baby arrived last year) and that it needed a crumb topping.
How to make blueberry muffins?
My method is super simple. I just process the batter ingredients in the food processor. You can omit the crumb topping if you want to save a step and cut back on the calories or carbs. They are delicious with or without it.
After making the batter and scooping it into the muffin tin with a large cookie scoop I divide the blueberries between the muffins. That way I’m positive there is a blueberry in every bite.
Then you pulse the crumb topping ingredients in the same food processor (no washing necessary!) and scatter the crumbs on top. Pop the tray in the oven and about 30 minutes later you have delicious healthy blueberry muffins.
Blueberry Muffin Ingredients: almond flour, coconut flour, baking powder, sweetener, coconut oil, almond milk, eggs, vanilla, lemon extract, blueberries
 I hope you enjoy these homemade blueberry muffins with crumb topping!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
These blueberry muffins with crumb topping are the perfect grab-and-go snack or make-ahead breakfast. If you are looking for a healthy and wholesome delicious blueberry muffin recipe you have come to the right place!
- 1 1/4 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 cup coconut oil melted
- 1/2 cup almond milk
- 4Â eggs
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 1 cup blueberries fresh or frozen
- 1 cup almond flour
- 2 tbsp coconut oil
- 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 1 tsp gelatin
Preheat oven to 350.
Add all the muffin ingredients (except the blueberries) to a food processor and pulse until smooth. Divide between the prepared muffin tins. Divide the blueberries between the muffins and press down slightly.
Add the topping to the food processor and pulse until crumbs form. Do not process too long or it will turn into a dough. Scatter the crumbs on top of the muffins.
Bake for 30 minutes or until golden and firm to the touch. If the crumbs are getting too brown you can loosely cover the tray with aluminum foil.
If you'd like to reduce the carbs or calories you can leave off the crumb topping OR just make these into muffin tops by having the batter and baking in a muffin top pan. That way you still get the crumb topping but reduce the carbs by almost half.
Kendra says
Taryn says
Erica says
Taryn says
Sharon Etheridge says
Lisa says
Taryn says
Sarina says
Taryn says
Jennifer says
Sandra says
Robin says
Taryn says
Robin says
Traci says
Taryn says
Carol says
Taryn says
Chrisi says
Taryn says
Chrisi says
Alicia Pike says
Taryn says
Cerys says
Joanie says