Almond Flour Blueberry Muffins

Almond Crunch Blueberry Muffins

Blueberry muffins made with almond and coconut flours, topped with a crunchy almond brown sugar topping.




  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon coarse salt
  • ¼ cup butter, softened
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon pure almond extract
  • 2 cups milk (of choice)
  • 2 cups blueberries (fresh or frozen)

Crumble Topping:

  • 2 tablespoons butter, melted
  • 2 tablespoons rolled oats
  • 2 tablespoons crushed almonds
  • 1 tablespoons brown sugar
  • Pinch ground cinnamon


  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.  Fold into the dry ingredients until just combined.  Fold in the blueberries.
  4. Fill each muffin liner about ¾ of the way full.
  5. In a small bowl, mix together melted butter, rolled oats, crushed almonds, brown sugar and cinnamon until combined.  Scoop crumble on top of each uncooked muffin and lightly press it into the batter.  Bake 22-27 minutes, until edges are browned and toothpick inserted into the center comes out clean.


Substitution Tip: Try orange zest instead of lemon.


Keywords: healthy, easy, simple, quick, snack, gluten free, whole wheat option, all purpose flour option