Paleo Blueberry Streusel Muffins



We have a long time family friend who is an awesome, and I mean awesome, baker. And when my husband and I first got married she gave me a recipe for blueberry muffins, which to my surprise called for ‘your favorite vanilla cake recipe’! So I made her recipe using my Perfect Vanilla Cupcakes then modified the topping to be Paleo – and boy was she right! Using a cake recipe for blueberry muffins worked perfect and I would put these Paleo Blueberry Muffins up against it’s gluten-full counterpart any day 🙂

Here’s how to make them:


I started by making the streusel. You add 1 C of pecans and 3/4 C of almond flour (you could use raw almonds but I’m not sure of the amount, maybe 1 Cup??) to a food processor and process until it has a sand consistency. Then add the remaining ingredients… the cinnamon, honey, and coconut oil, and process until crumbly.


Then, mix a heaping cup of fresh blueberries with enough arrowroot (or flour of choice) to coat the blueberries and set aside.


Now we make the cake! Whisk together the dry ingredients, the wet ingredients, then pour the wet into the dry and beat until creamy and smooth.  Then, stir in the blueberries.


To assemble the muffins, fill each muffin tin almost full with the batter then liberally sprinkle on the topping.  Bake at 350 degrees for 15 – 18 minutes or until browned. Enjoy!!!

Pin for later:

Here are the details 🙂

4 from 4 votes
Print Recipe

Paleo Blueberry Streusel Muffins

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 15 - 16 cupcakes


Vanilla Cake:

  • 1 1/2 C Blanched Almond Flour Honeyville Brand
  • 3/4 C + 1 1/2 Tbsp.Arrowroot Flour tapioca *MAY* work, divided
  • 1/4 tsp. Salt
  • 1 1/2 tsp. Grain Free Baking Powder
  • 5 Eggs room temperature so coconut oil doesn't solidify
  • 1/2 C Honey
  • 3 Tbsp. Refined Coconut Oil liquefied or oil of choice
  • 1 Tbsp. Pure Vanilla
  • 2 tsp. Fresh Lemon Juice
  • 1 1/2 tsp Ground Cinnamon
  • 1 Heaping Cup Fresh Blueberries I haven' tried frozen, but I think they might be too watery
  • Streusel Topping:
  • 1 C Whole Raw Pecans
  • 3/4 C Blanched Almond Flour
  • 1/2 tsp. Ground Cinnamon
  • 2 Tbsp. Honey
  • 2 Tbsp + 1 tsp Refined Coconut Oil solidified


  1. Preheat oven to 350 degrees and set out eggs to bring to room temperature.
  2. Line a muffin tin with paper cups and set aside.

Make The Streusel:

  1. Add the almond flour and whole pecans to the bowl of a food processor fitted with the "S" blade. Process until the mixture resembles sand.
  2. Add the remaining ingredients and process until well combined. Set aside.
  3. Combine the blueberries with 1 1/2 Tbsp. of arrowroot flour in a small bowl and set that aside also.

For the Cake:

  1. Whisk together the almond flour, remaining 3/4 C of arrowroot, salt, and baking powder in a large bowl.
  2. If the eggs are still cold, run under warm water. Then, whisk together the eggs, honey, vanilla, coconut oil, and lemon juice, adding the coconut oil last to keep it from solidifying.
  3. Pour the wet ingredients into the dry and beat on medium-high until the batter is smooth.
  4. Stir in the blueberries.
  5. Fill each muffin cup almost full, then liberally sprinkle the streusel topping onto each muffin.
  6. Bake 16 - 20 minutes (my oven seems to cook fast) or until nicely browned.
  7. Cool slightly before serving.

this post is part of Fat Tuesday, Allergy Free Wednesdays, Gluten Free Wednesday and Whole Food FridaysGluten Free Fridays

Posted May 13, 2014 by Cassidy in Breakfast & Muffins, Paleo / 9 Comments


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9 responses to “Paleo Blueberry Streusel Muffins

  1. Rose

    Hi Cassidy,
    I just made these muffins and they are so GOOD and YUMMY! I forgot to put the extra cinnamon in the main batch and didn’t put any lemon juice and they still turned out yummy. I will definately make these again. Next time I will make an effort to go to the store and get the lemon and see how they turn out then. Streusel topping was superb.Thanks for sharing your wonderful recipe! Rose

  2. […] I know I haven’t posted any new recipes in awhile, we have been super busy and dealing with a lot of sickness. But if you want to keep up with me even when I’m not posting new recipes, you should check out my pinterest board. I’ve been making and pinning lots of older recipes from my site along with posting a lot of really yummy looking recipes to try. We have especially been enjoying these blueberry muffins  […]

    • TESSA

      That is not a very helpful comment. Kind of lame to rate it 1 star because you don;t like the look of an ingredient. If it is not for you, then just move on.

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