Blueberry Streusel Muffin Recipe (Grain-Free)

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For the Batter:

  • 1/2 cup whole milk
  • 1 tablespoon lemon juice
  • 2 cups almond flour (I prefer [])
  • 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 or organic cane 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 or organic cane sugar
  • 3 tablespoons unsalted butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon coconut flour


  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.


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!