Post image for Grain Free Blueberry Crumb Muffins. (Gluten/Dairy/Soy Free)

Grain Free Blueberry Crumb Muffins. (Gluten/Dairy/Soy Free)

by Brittany on August 12, 2012

This past week I was working on a grain based Blueberry Muffin recipe for a client and was quite surprised when my husband (whom is now grain free and feeling great because of it) actually wanted one.  He doesn’t often  like sweet things. I quickly promised to make a grain free version just for him.

These delicious muffins are the result. If you need to avoid all starch I recommend that you use my Blackberry Coconut & Lime Muffins recipe instead. The blackberries could be exchanged for the blueberries (or any other berry).

For those of you looking to avoid sugar, simply use xylitol or another low or non glycemic granulated sugar. (Stevia is not recommended).

These muffins of course can be made without the crumb topping (as pictured below).

Blueberry Crumb Muffins

3 Large Eggs
1 Tbs Oil or Melted Butter
1.5 Tbs Milk
1 1/4 Cup Packed Blanched Almond Flour
1/4 Cup Tapioca (Or Arrowroot or Potato Starch)
3/4 Tsp Baking Powder

1/2 Cup Granulated Sugar (any variety)
1 cup Blueberries
zest of 1 Lemon

Crumb Topping:

1/2 Cup Blanched Almond Flour
2 Tsp. Tapioca/Arrowroot or Potato Starch
pinch salt
3 Tbs Granulated Sugar
2 Tbs Oil or Melted Butter

  1.  Preheat oven to 350 degrees. Line 9 muffin tins.
  2. In a bowl beat the eggs, oil and milk. Add the remaining muffin ingredients adding the blueberries last. Pour into the muffin tins.
  3. Make the crumb topping. Combine all ingredients and stir with a spoon so that the mixture clumps into crumbs. Set aside.
  4. Place the tray into the oven and bake for 3o minutes. After the first 8-10 minutes of baking pull the tray out slightly and sprinkle the crumb topping over the muffins. (Note: If you try to put the crumbs on when they first go into the oven they will absorb into the batter). Place back into the oven and bake for an additional 20 minutes until cooked through and slightly golden.  

Using a good quality almond flour is important! My #1 go to brand is!  I love their huge selection of flours and incredibly fast shipping. For that reason I am so excited to share that is selling my first book The Essential Gluten Free Baking Guide as a bundle package with a bag of almond, coconut and millet flour. All certified gluten free!  To get the book and 3 bags of flour the cost is only $29.99.  An amazing deal, and the perfect gift for anyone looking to get started in gluten free baking. And hey, if you get the bundle, you’ll be able to make this recipe too!


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{ 15 comments… read them below or add one }

Rose August 12, 2012 at 10:15 pm

How much of the blueberries do you add?


Brittany August 13, 2012 at 1:17 am

Oh goodness! I forget to even include them in the recipe huh? Whoops! Thanks for catching this. Its 1 cup- I’ll go fix.


j3nn August 12, 2012 at 10:59 pm

Buttery crumbles make muffins even better!! Yummy.


Laurel August 12, 2012 at 11:48 pm

But Brittany, I can’t eat eggs. Can I use silly putty instead? Does almond flour have nuts in it? I’m not sure. Can I replace the milk with coca cola and the butter with jelly beans? Oh, and in your spare time will you come by and clean my house? Thanks. You’re the best.


Dawn @cuter than gluten August 13, 2012 at 12:31 am

I am laughing hysterically. I think everyone who writes a food blog can totally relate to how funny this comment is! Awesome.
Also, blackberry-lime-coconut!!! I am checking out that post. I think I will convert it to a crisp/cobbler. Yum. Tomorrow I pick blackberries.


Brittany August 13, 2012 at 1:29 am

Laurel gets it! Im honestly quite surprised that no one has yet asked me how to remove the eggs :) Its kind of wonderful.


Chris August 13, 2012 at 9:31 pm

I am! Can you make them without the egg?


Brittany August 13, 2012 at 1:15 am

My love for you never knows no end! :) xoxoxo


Laurel August 13, 2012 at 2:42 am

Brittany, I honest to gosh saw that about the almond flour in someone’s blog. That tells you something about the SAD diet and our lack of basic knowledge, which is sad. Aside from that I couldn’t help it. I was wondering also, if they’d have trouble rising if I put just a tsp of concrete in?


Jackie August 13, 2012 at 6:41 am

Why do you recommend xylitol but not stevia?


Alisa August 13, 2012 at 8:46 pm

You are seriously an almond flour queen Brittany! I’m always amazed at the baked goodies you make and have SO been craving blueberry muffins lately.


Kristina August 14, 2012 at 7:38 pm

Hi Brittany,

I can’t have corn and baking powder has corn starch. Someone told you me you can use a mix of baking soda and cream of tartar, but will that change the taste? thanks!


Brittany August 17, 2012 at 12:57 pm

Kristina- there are several brands of baking powder that are corn free :) I’m blanking on the names of the brands- but you may want to look into it!


Laureen @ Fox in the Kitchen August 20, 2012 at 3:58 am

Hi Brittany,

My grumpy gut seems happier when I manage to go grain free and these muffins (sans concrete) look like just the thing to make my gut happy :)

Shared on my Facebook page. xoxo


Stacey October 8, 2012 at 1:31 am

Excellent recipe! I’m pretty much sold on grain free(to some extent..I can handle corn so that makes it hard to give it up altogether) and the addition of starch is exactly the type of muffin I have been looking for! I left off the crumb topping. I wonder if I could use honey in place of sugar ad just reduce some other ingredient to make the texture the same. Have you tried this?


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