Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Blueberry Streusel Muffin Recipe (Grain-Free)

It’s been years since I’ve had a fluffy, blueberry streusel muffin – so last week I headed into the kitchen to change that situation. A whole bag of almond flour later, I came up with a lightly-sweet muffin bursting with fresh blueberries. I think you’re going to love it!

Grain-Free Blueberry Streusel Muffins via DeliciouslyOrganic.net

I chose fresh berries because frozen and thawed berries tend to turn the batter blue, and I wanted a nice “white” batter. The streusel topping adds a bit of crunch and a delightful touch of cinnamon, but you can omit it if necessary. If you’re looking for a blueberry muffin recipe that uses coconut flour, check out this recipe.

Makes 1 dozen muffins

Blueberry Streusel Muffin Recipe (Grain-Free)

20 minPrep Time

25 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

    For the Batter:
  • 1/2 cup whole milk
  • 1 tablespoon lemon juice
  • 2 cups almond flour (I prefer Honeyville )
  • 1/2 cup tapioca flour
  • 3 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Celtic sea salt
  • 1/2 cup maple sugar
  • 1/2 teaspoon almond extract
  • 2 large eggs, lightly beaten
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 pint fresh blueberries
    • For the Topping:
  • 1/4 cup maple sugar
  • 3 tablespoons unsalted butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon coconut flour

Instructions

  1. Preheat the oven to 350 degrees F and adjust the rack to the middle position. Combine the milk and lemon juice in a small bowl and set aside for 5 minutes.
  2. Place the almond flour, tapioca flour, coconut flour, baking powder, baking soda, sea salt and maple sugar in the bowl of a food processor. Process for about eight 1-second pulses to combine. Pour the flour mixture into a large mixing bowl. Pour the milk mixture, almond extract, eggs and melted butter into the flour mixture and whisk until combined and no lumps remain. Fold in the blueberries.
  3. Combine the maple sugar, unsalted butter, cinnamon and coconut flour in a small bowl until a thick paste. Using a large cookie scoop or tablespoon, evenly spoon the muffin batter into a muffin tin lined with baking cups . Using your hands, place little bits of the butter topping on top of each muffin. Bake for 23-25 minutes until just turning golden brown on the top. Cool for 10 minutes. Serve.

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

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https://deliciouslyorganic.net/blueberry-streusel-muffin-recipe-grain-free/

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33 Comments

  3. Barbara Ann

    June 23, 2016 at 8:23 pm

    I just made your new fresh blueberry muffin recipe and am dismayed at the way they turned out. I must explain that I live at almost 7000 altitude, so maybe I need to change something. I substituted arrowroot for the tapioca flour, and palm sugar for maple sugar. At the end of the baking time, 35 min., I took them out and cooled them for 10 minutes ( I didn't put the crumble on top of them). All of the tops were stuck to the muffin tin, so I took one top off and it was not baked! I'll admit, I did eat that one anyway over the sink with a spoon! I have now turned the oven back on and they're in there again at 350 degrees for another 10 minutes.I hope you have some suggestions for me! Thank you.
    Reply to this comment

    • Deliciously Organic

      June 24, 2016 at 7:10 am

      I'm sorry to hear they didn't turn out as you'd hoped. I didn't test this recipe with the mentioned substitutions, so I can't say for sure what went wrong. Next time I'd follow the exact recipe and change the baking time and/or temp based on what you've found that works best in high altitude.
      Reply to this comment

      • Kimi MIschke

        June 24, 2016 at 4:29 pm

        For baking at high altitude, you need to adjust your leavening agent and/or add more liquid. Typically, baked goods rise too fast at altitude and then collapse (has to do with water boiling at a lower temperature), so cutting your baking soda or powder some or adding an extra egg helps a ton.
        Reply to this comment

  4. Johna

    June 23, 2016 at 9:08 pm

    When you bake with almond flour do you use blanched almond flour? I make my own almond milk and I save the pulp and make almond flour but it never works well with recipes that call for almond flour. I'm wondering if everyone uses blanched almond flour for baking. I tried to make your pancake recipe from your cookbook with my almond flour and it didn't come out right. Thanks!!
    Reply to this comment

      • Cristine

        January 6, 2019 at 12:36 pm

        I never bought almond flour. I make my own almond flour with the pulp left from the almond milk and it works great. Here is how I make mine in case someone wonders: dry the pulp over parchment paper in the dehydrator at 125F for 8hr. Let it cool completely and pulse in the food processor about 7 x 1 second pulse. Sift and store in the freezer. I also make blanched almond flour when I'm feeling extra patience. In this case I peel the almonds before I process them in the blender to make the milk.
        Reply to this comment

  7. Shannon

    June 25, 2016 at 5:56 am

    The instructions say to put the topping on and then scoop the batter into muffin tins. I wasn't going to do it that way, but I just thought you might want to get that straight for those folks who don't read a recipe before they start LOL! I have your Grain Free Family Table cookbook and I absolutely love it. I think you've hit the mark with your idea to mix nut flour, coconut flour and starches together. It makes for a lovely baked good. Thanks so much!
    Reply to this comment

  9. Eileen

    June 30, 2016 at 7:11 am

    I made these last night and they are delicious! I substituted coconut palm sugar for the maple sugar and otherwise followed the recipe exactly. I do think the texture is perfect. A full pint of blueberries might be too much, but that may just be my personal preference! I probably used a heaping 1- 1.5 cups. The batter made 14 muffins for me, so I left the streusel topping off the last two, just to see the difference -- and I think they are better without the topping! Fluffy and so tasty, not dense at all. Thanks, Carrie!
    Reply to this comment

  10. Angela

    July 7, 2016 at 2:18 pm

    I've made these twice now and they are absolutely delicious! My husband and 2 year old gobbled them up; thank you for the wonderful recipe. I was just recently diagnosed with Hashimoto's and am new to the grain-free lifestyle, your site and cookbook have been lifesavers for me!
    Reply to this comment

  12. Megan

    August 27, 2016 at 12:11 am

    I made this recipe this morning with local peaches I had leftover from jam making. OH MY GOODNESS, they were delicious! I like your other muffin recipes, but this one is fantastic! Definitely a keeper!
    Reply to this comment

  13. gaby

    September 6, 2016 at 2:08 am

    Hello,I was wondering if you have any recipes that I would be able to use while on the Candida Diet prescribed by my doctor. I have a few more weeks left and tired of boring and bland coconut biscuits.Thanks, Gaby
    Reply to this comment

  14. Angela

    September 18, 2016 at 1:30 pm

    I just made a pumpkin chocolate chip adaption of these muffins and they were amazing!!! I added 3/4 cup pumpkin purée, 1.5 tsp pumpkin pie spice, 1tsp cinnamon, 1/2 tsp nutmeg and 1 cup chocolate chips and left out the blueberries. What a wonderful base muffin recipe, can't wait to experiment with more flavors/combinations!
    Reply to this comment

  16. Cristine

    January 6, 2019 at 12:27 pm

    Just made these for our Sunday morning breakfast. What a luxury!!! I added 1 tbs of oat flour because I wanted them to be starchy because yesterday I made the Gaps Blueberry Muffin recipe you have on your site and they did not work out. But these was amazing! Luxurious muffins.
    Reply to this comment

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