You guys. These muffins! There’s something about blueberry muffins baking in the oven that just makes me super giddy and excited. I sit in front of the oven like a little girl and just watch them bake. And then when they’re done, I can’t even wait a second for them to cool before digging in. I tested the recipe for these muffins a few times, and I have to say, the end result was pretty darn perfect. They have just the right amount juiciness from the blueberries and a hint of zest from the lemon, all topped with a perfectly sweet, nutty, and crumbly streusel topping.  Heavenly!

I know blueberry muffins with a crumble topping sounds pretty decadent, but these muffins are completely grain-free, refined sugar-free, and totally paleo-approved. They’re made with super simple and clean ingredients like coconut oil, almond flour, and fresh blueberries, but they taste just as good as that indulgent blueberry muffin from your favorite bakery! Win win!

Ingredients
2 ½ cups almond flour
1 tsp baking soda
1/2 tsp sea salt
½ cup coconut sugar
½ tsp lemon zest
​1 tsp lemon juice
2 tbsp vanilla
3 eggs (room temperature)
¼ cup melted coconut oil
¼ cup unsweetened vanilla almond milk
1 cup blueberries

Streusel Topping:
1/3 cup almond flour
1/3 cup coconut sugar
1/3 cup chopped pecans
¼ cup coconut oil

Yields 12 muffins

1. Preheat oven to 350 degrees and prepare a muffin pan with either coconut oil spray or muffin tins.
2. In a small bowl, mix together streusel ingredients. Set aside. 
3. In a large bowl, mix together dry ingredients for the muffins.
4. In a separate bowl, mix together the wet ingredients. Make sure to use melted coconut oil & room temperature eggs – otherwise the coconut oil will harden!
5. Pour dry ingredients into wet, and combine well with a whisk or mixer. Fold in blueberries.
6. Divide batter evenly into 12 muffin tins and top each one with the streusel topping.
7. Bake at 350 for 20 minutes or until a toothpick inserted in the center comes out clean. 
8. Enjoy!

Seriously delicious, right? And so easy to make! I’ve also been working on an apple cinnamon version of these muffins – can’t wait to share those with you soon!