Blueberry muffins. Period. Hands-down. My fav. Need I go on? Add an almond butter crumb topping, take out all the unhealthy/processed ingredients, and I’m in muffin HEAVEN!
Soft & Fluffy Paleo Muffins!
When I say soft and fluffy, I’m not exaggerating here. Eating these muffins is pretty much on par with eating a velvety, moist vanilla cake with bursts of blueberries and cinnamon! It’s hard to believe that something that could pass as dessert is healthy enough to eat for a nourishing breakfast.
In fact, these muffins are made with 100% wholesome, minimally processed paleo ingredients! By swapping out regular cane sugar for a natural, paleo-approved monk fruit sweetener, these muffins also only have 2 grams of sugar. Not only do these healthy, grain-free blueberry muffins taste SO much better than boxed muffin mix, but I can almost guarantee that you’ll feel a zillion times better after eating these too!
I started eating a paleo-style, grain-free, refined-sugar-free diet when I was diagnosed with ulcerative colitis/IBD last year. While it’s not for everybody’s lifestyle, I can confidently say that I believe that eating more natural, whole foods is a pretty universally good thing. Beginning this new “diet” last year (I put the word “diet” in quotes because I actually hate connotation is has now in our modern culture) was overwhelming at first. However, 12 months later, I can honestly say that it played a very large role in healing for me.
I feel like I’m a walking example of “food is medicine”.
Why Grain-Free?!
I started out by following the Specific Carbohydrate Diet (SCD) guidelines very closely at first. This diet is focused on removing anti-inflammatory, processed carbohydrates and eating minimally processed, easily digestible foods.
- Link: “SCD Legal/Illegal List”
- Link: “Paleo Diet Food List”
Since my ulcerative colitis symptoms have been “in remission”, I’ve been able to add in more foods outside of this limited SCD list over time. I would say that most of these added foods still fall within the “Paleo realm” of the food world though!
In my humble opinion, the secret to gut health is keeping it simple.
Simple, natural foods shouldn’t have to be classified under a diet buuut if I had to put a label on it, I feel as though “Paleo” is a good umbrella term for the types of ingredients I go for now.
The BEST Healthy Crumb Topping!
…That I feel like I’ve been putting on literally EVERYTHING recently…
Some may call it an obsession, others call it love. I LOVE this delicious, almond butter crumb topping on so many things. Exhibit A: its the same mixture I’ve sprinkled over my
- Single-Serve French Toast Skillet
- Paleo Chocolate Strawberry Party Bars
- Paleo Cinnamon Crumb Cake Donuts
Like the rest of the muffin, this 5-ingredient crumb topping is also made with healthy, paleo ingredients and no added sugar. On top of that, it brings a whole new level of cinnamon-y, nutty flavors to the table. Honestly, it would be really difficult to go wrong with adding it to anything!
How to Make Healthy Blueberry Muffins
Step 1: Combine the almond flour, coconut flour, and tapioca flour, monk fruit, cinnamon, baking powder, and salt in a large mixing bowl. Stir well.
Step 2: Add in the eggs, almond milk, honey, melted coconut oil, and vanilla extract. Beat with an electric hand mixer until a smooth batter forms.
Step 3: Fold in the blueberries and scoop the batter evenly into lined muffin tins. Top with the almond butter crumb topping before baking.
Step 4: Bake, drizzle with melted coconut butter (optional!), and enjoy warm! …or store in the fridge or freezer for later- whatever floats your boat.
More of My Favorite Paleo/SCD Breakfasts:
Print
Paleo Blueberry Crumb Cake Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Diet: Gluten Free
Description
Soft and fluffy paleo blueberry muffins with a buttery crumb topping! With 6 grams of protein and nourishing gut-healthy ingredients, its hard not to fall in love with this healthy breakfast. Paleo, SCD-friendly, Grain-free, Gluten-free, Refined-sugar-free, Dairy-free, Low-Sugar.
Ingredients
- 3/4 cup almond flour
- 2 tbsp. coconut flour
- 2 tbsp. tapioca flour
- 2 tbsp. monk fruit sweetener
- 1/2 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 2 eggs
- 2 tbsp. unsweetened almond milk
- 2 tbsp. honey
- 1.5 tbsp. coconut oil, melted
- 1 tsp. vanilla extract
- 1/2 cup blueberries, fresh or frozen
Crumb Topping:
- 1/4c almond flour
- 1 tbsp. creamy almond butter
- 1/2 tbsp coconut oil, melted
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
Instructions
- Preheat the oven to 350F. Line a 6-count muffin tin with muffin/cupcake liners and set aside.
- Prepare the crumb topping mixture in a small bowl by stirring all of the ingredients together until a crumbly mixture forms. Set aside.
- In a mixing bowl, combine the almond flour, coconut flour, tapioca flour, monk fruit, cinnamon, baking powder, and salt. Stir well.
- Add in the eggs, almond milk, honey, melted coconut oil, and vanilla extract to the flour mixture. Beat with an electric hand mixer until a smooth batter forms. Fold in the blueberries.
- Scoop out the batter evenly among the 6 prepared muffin tins. Sprinkle the crumb topping mixture evenly over each of the muffins before baking.
- Bake for 20 minutes & enjoy!
Notes
To elevate these muffins even more, I like to drizzle them with melted coconut butter before serving.
This is a small-batch recipe, it can easily be doubled to make a dozen muffins if you want to make more!
- Category: breakfast
- Method: bake
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 8
- Fat: 17
- Carbohydrates: 15
- Fiber: 2
- Protein: 6
Keywords: paleo, paleo recipe, healthy breakfast, blueberry muffins, easy muffin, low sugar recipe, monk fruit, gluten-free muffins, grain-free, gut health, almond flour recipe, low carb baking
