Grain-Free Bakery Style Blueberry Muffins with Crumble Topping

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These bakery-style blueberry muffins with crumble topping are so good they just might make you a morning person!

As a teenager, I spent lots of time and allowance money at Starbucks and adored their blueberry muffins. This is my take on a grain-free version of that and I couldn’t be more thrilled with the results!

Perfectly soft cake texture melts in your mouth with bursts of juicy sweet blueberries throughout, all topped with a crunchy, decadent, almost sinfully good crumble. Try pairing this with my hot White Mocha Latte for an extra special treat!

If you can’t have walnuts for whatever reason, you can replace them with pecans or even cashews. When making these muffins be sure to use jumbo muffin tin liners. If you don’t have any jumbo liners the recipe will yield 14 regular muffins.

After trying these, I know they will become your favorite grain-free muffin recipe too! Go ahead and bookmark this one, you’ll thank me later!

                                                            

Grain-Free Bakery Style Blueberry Muffins with Crumble Topping

Serves 12
Prep: 10 min
Cooking: 25 min
Total: 35 min   
Beginner

Ingredients:

Muffins:

3 eggs 

½ cup honey

3 cups almond flour 

2 oz. lemon juice, fresh (about 2 lemons) 

¼ cup butter, unsalted and melted 

½ tsp baking soda 

1 cup blueberries, fresh 

 

Crumble Topping:  

½ cup almond flour 

½ cup walnuts, raw and chopped

2 Tbsp. honey 

2 Tbsp. butter, unsalted and melted 

  Method Of Prep:

  1. Preheat the oven to 350°F.
  2. Line a muffin tin with jumbo paper liners.
  3. Gather and prep ingredients.
  4. In a large bowl add eggs and honey. Cream together with an electric mixer for about 30 seconds or until the honey is fully incorporated into the eggs.
  5. Next, add lemon juice, almond flour, melted butter, and baking soda.
  6. Using the electric mixer blend until a smooth batter appears about 30 seconds to 1 minute.
  7. Now fold in the blueberries using a spatula.
  8. Pour batter to fill about three-quarters of each jumbo muffin’s cup.
  9. In a small bowl mix together all ingredients for topping; almond flour, walnuts, honey, and butter until crumble forms.
  10. Top each muffin with some of the crumble mixture.
  11. Bake for 20-25 minutes or until you can insert a toothpick and it comes out cleanly.
  12. Cool completely on a wire rack. Serve immediately and enjoy!

                  

Nutrition Facts: (1 each includes crumble topping) 
Calories- 340
Carbs- 24.4 g
Fat- 22.5 g
Protein- 9.3 g