Low Carb Blueberry Muffins with Crumb Topping

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Introduction

You can enjoy a classic bakery treat without the carb overload. These muffins are bursting with juicy blueberries and feature a delightfully crunchy, sweet crumb topping. They’re a perfect make-ahead breakfast or a satisfying sweet snack any time of day.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 muffins

Ingredients

For the Muffin Batter:

• 1 1/4 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/2 cup coconut oil (melted)
• 1/2 cup almond milk
• 4 eggs
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 1 cup blueberries (fresh or frozen)

For the Crumb Topping:

• 1 cup almond flour
• 2 tbsp coconut oil
• 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1 tsp gelatin

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment or silicone liners.
2. In a large mixing bowl, whisk together the 1 1/4 cups almond flour, coconut flour, baking powder, and 1/2 cup sweetener.
3. In a separate bowl, whisk the melted coconut oil, almond milk, eggs, vanilla, and lemon extract until smooth.
4. Gently fold in the blueberries until evenly distributed throughout the batter.
5. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
6. To make the crumb topping, combine the 1 cup almond flour, 2 tbsp coconut oil, 1 tbsp sweetener, and gelatin in a small bowl. Use a fork or your fingers to work the mixture into coarse crumbs.
7. Sprinkle the crumb topping evenly over the muffin batter in each cup.
8. Bake for 28-32 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center (avoiding a blueberry) comes out clean.
9. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• Lemon Poppy Seed Twist: Omit the blueberries and add 1 tablespoon of poppy seeds and an extra 1/2 tsp of lemon extract to the batter.
• Double Berry: Replace half of the blueberries with raspberries or chopped strawberries for a mixed berry flavor.
• Mini Muffins: Bake in a mini muffin tin for about 15-18 minutes, adjusting the crumb topping amount accordingly.
• Nutty Crunch: Add a tablespoon of finely chopped pecans or walnuts to the crumb topping mixture.

Tips for Success

• For the best crumb texture, make sure the coconut oil for the topping is solid, not melted. Cold butter can also be used in its place.
• Let the muffins cool completely before storing, as the condensation can make the crumb topping soggy.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To reheat, warm in a 300°F oven for 5-10 minutes or microwave for 15-20 seconds until just warm.

FAQ

Can I use a different sweetener?

Yes, any granulated low-carb sweetener like erythritol, monk fruit, or allulose that measures 1:1 like sugar should work. Note that powdered sweeteners may change the texture.

Why is gelatin in the crumb topping?

The gelatin helps the topping clump together into nice crumbs and adds a slightly crisp texture when baked. If you don’t have it, you can omit it, but the crumbs may be a bit more loose.

Can I use butter instead of coconut oil?

Yes, you can use an equal amount of melted, cooled butter in the muffin batter and solid, cold butter in the crumb topping.

My batter seems very thick, is that normal?

Yes, this is normal. Batters made with almond and coconut flour are typically thicker than traditional wheat flour batters. It will result in a moist, dense muffin.

Can I make this recipe dairy-free?

It already is! Using coconut oil and almond milk keeps it dairy-free. Just ensure your other ingredients (like baking powder) are dairy-free if you have strict allergies.

Do I need to adjust baking time for fresh vs. frozen blueberries?

Frozen berries may add 1-2 extra minutes to the baking time because they cool the batter down initially. Always rely on the toothpick test for doneness.