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Gluten Free Blueberry Muffins with Almond Crumble

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Serves: 12 Muffins
Muffin Batter
  • 1/2 Cup coconut flour, sifted
  • 1/2 Cup arrowroot flour
  • 1/2 Tsp. sea salt
  • 1/2 Tsp. baking soda
  • 1/4 Cup (half stick) unsalted butter, room temperature
  • 1/2 Cup runny honey
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  • 6 large eggs
Almond Crumble
  • 1/2 Cup almond flour
  • 1/2 Cup arrowroot flour
  • 1/4 Cup coconut sugar (or any granulated sugar)
  • 1/4 Cup (half stick) unsalted butter, room temperature
  • 1/8 Tsp. sea salt
  • 1/8 Tsp. ground cinnamon
  • Preheat oven to 350°F. Line a muffin tin with 12 paper muffin cups.
  • In a medium bowl sift together coconut flour, arrowroot flour, sea salt, and baking soda. Set aside.
  • Use an electric mixer or stand mixer to blend butter and honey together until creamy.
  • Add eggs to butter mixture and blend until even, scraping down sides of bowl as needed.
  • Add flour mixture to egg mixture and blend just until smooth.
  • Fold in blueberries then allow the batter to rest and thicken for five minutes.
  • Use a large ice cream scoop with a lever to divide the batter evenly between the muffin cups (about 3 tablespoons per cup).
  • Almond Crumble
  • In a clean mixing bowl combine the almond crumble ingredients with a pastry cutter or fork. Mix just until the crumble begins to stick together and form clumps. Don’t over mix.
  • Sprinkle each muffin evenly with the crumble mix (about 1 ½ tablespoon per muffin).
  • Bake for about 25 minutes or until slightly golden. Allow to cool for 5 minutes then remove muffins from tin and cool completely on a cooling rack.
Serving Size:

1 muffin

Calories 261.29
Total Fat 12.84 g
Saturated Fat 6.26 g
Cholesterol 127.50 mg
Sodium 197.75 mg
Total Carbohydrates 32.54 g
Sugar 18.05 g