Almond Flour Blueberry Muffins

You're going to love these almond flour blueberry muffins!

They're made with almond and coconut flours, eggs, almond extract and loads of blueberries and are topped with a crunchy almond brown sugar topping.

They're kind of reminiscent of a sponge cake, and you just have to try them!

How to make almond flour blueberry muffins

Featured Ingredients

For the batter:

• Almond and coconut flours: Both are lower sugar, gluten free flour options. I like using them once in awhile for a unique taste and texture.
• Butter: Melted butter makes these muffins extra *delicious*.
• Sugar: Granulated sugar is what I prefer in this recipe, but you can use any sugar or sugar substitute you'd like.
• Eggs: This recipe calls for 3 eggs to make up for the lack of gluten in the almond and coconut flours. It makes for sponge cake-like muffins.
• Lemon: A little lemon zest brights these muffins up and gives them a classic little lemon flavor.
• Almond extract: One of my very favorite flavoring agents that I believe is underutilized in the kitchen. Almond extract ROCKS!
• Milk: Any kind will work.
• Blueberries: And lots of them!

For the crumble topping:

• Butter: Provides flavor, of course, and brings together the crumble ingredients.
• Oats: Are the bulk of the crumble topping, or you can use some flour + some oats.
• Almonds: Nuttiness and crunch, please.
• Brown sugar: For sweetness and that trademark molasses flavor.
• Cinnamon: Why not?

Step-by-Step Instructions

1. Preheat oven to 350 degrees.  Line a 12-cup muffin tin with muffin liners.  Set aside.
2. In a medium mixing bowl, whisk together flours, baking powder and salt.
3. In another medium mixing bowl, beat softened butter with sugar, eggs, lemon zest, almond extract and milk. 
4. Fold into the dry ingredients until just combined. Fold in the blueberries.
5. Fill each muffin liner about ¾ of the way full.
6. In a small bowl, mix together melted butter, rolled oats, crushed almonds, brown sugar and cinnamon until combined. 
7. Scoop crumble on top of each uncooked muffin and lightly press it into the batter. 
8. Bake 22-27 minutes, until edges are browned and toothpick inserted into the center comes out clean.

Recipe Substitutions and Alterations

• Instead of almond and coconut flours: You can swap in all-purpose or whole wheat flour. Use 2 eggs instead of 3.
• Instead of butter in the batter: Use a neutral oil like avocado or canola.
• For the milk: Use any milk, such as cow's, soy, almond, coconut, cashew, rice, pea or oat.
• For the sugar: Use granulated sugar, brown sugar or try them with honey.
  • For a lower sugar option, use a sugar alternative like Swerve.
• For the blueberries: Use fresh or frozen blueberries. Swap in raspberries, blackberries or strawberries, if you'd like.

How to make healthier muffins

• I swapped out the refined white flour for a combination of almond and coconut flours.
  • These flours are a bit more expensive, but they give the muffins a nutty yet soft texture and add protein, fiber and healthy fats to the muffins (not to mention much lower carbs).
  • It's a delicious and nutritious trade-off, if you ask me.
• For flavor, I added lemon zest and almond extract, both of which are a staple in my cooking and baking.
  • Lemon zest has all of that great lemon flavor because the peel contains lemon oil.  It's almost a crime to not use the zest if you're looking for lemon flavor. 
  • And almond extract is a very much underutilized ingredient in baking.  Grab a bottle, give it a whiff and you'll never look back. It has the MOST amazing scent in the entire world (it gives basil a run for it's money) and adds so much flavor to the muffin batter.
• I kept in some sugar, otherwise the muffins would be just plain yucky, but just cut down on the amount.
  • You can always swap in your favorite all-natural sweetener, if you wish.
• I added an INSANELY yummy almond crunch/crumble/streusel topping to the muffins, which contains crushed almonds, oats, cinnamon and a touch of brown sugar and melted butter. 
  • A little bit of these ingredients goes a long way, folks.

Nutrition Considerations

• To make these gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
• To make these dairy free: Use dairy free milk.
• To make these vegetarian: This recipe is vegetarian.

Muffins recipes to make *today*:

• Mini Chocolate Chip Muffins
• Mixed Berry Crumble Muffins
• Banana Crunch Muffins
• Healthy Morning Glory Muffins
• Lemon Poppy Seed Zucchini Muffins

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