Blueberry Muffins with Sprouted Almond Crumb Topping (GF) (Edit recipe)

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These Low-Carb Gluten-Free Blueberry Muffins are a wholesome twist on a classic favorite — soft, moist, and bursting with juicy blueberries in every bite. Made with Primal Palate Gluten-Free Flour for a perfectly tender crumb, these muffins use Maizly Cornmilk to add subtle sweetness and moisture without the extra carbs. The finishing touch? A buttery Lark Ellen Farm Sprouted Almond crumb topping that adds irresistible crunch and a nutty depth of flavor. Perfect for breakfast or an afternoon treat, these muffins prove that gluten-free and low-carb can still taste bakery-worthy — nourishing, balanced, and absolutely delicious.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

21

Serves: 12

Ingredients

Blueberry Muffins

1.75 cups Gluten-Free All-Purpose Flour - Primal Palate
0.5 cup Almond Flour, fine ground
2 Tbsp Oat Fiber Powder - NuNaturals
1 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt
0.50 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto
2 whole Eggs, large
0.5 cup Cornmilk - Maizly
0.25 cup Sour Cream, or unsweetened Greek yogurt
0.25 cup Butter, Salted, melted
1 tsp Pure Vanilla Extract
1 cup Blueberries, if frozen, don't thaw

Sprouted Almond Crumb Topping

0.25 cup Organic Sprouted Almonds - Lark Ellen Farm, chopped
2 Tbsp Gluten-Free All-Purpose Flour - Primal Palate
2 Tbsp Almond Flour, fine ground
2 Tbsp Classic Monkfruit Sweetener (with Erythritol) - Lakanto
2 Tbsp Butter, Salted, salted
0.25 tsp Organic Cinnamon - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven: to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Make crumb topping: In a small bowl, mix the chopped sprouted almonds, almond flour, gluten-free flour, sweetener, cinnamon, and salt. Drizzle in the melted butter and stir until crumbly. Set aside.
Prepare muffin batter: In a large bowl, whisk together Primal Palate flour, almond flour, oat fiber (if using), baking powder, baking soda, salt, and sweetener.
Mix wet ingredients: In another bowl, whisk the eggs, Maizly cornmilk, yogurt (or sour cream), melted butter, and vanilla until smooth.
Combine: Pour wet ingredients into the dry and stir until just combined. Gently fold in blueberries.
Fill muffin cups: Divide batter evenly among the muffin cups (about ¾ full). Sprinkle each with a generous spoonful of the sprouted almond crumb topping.
Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
Cool: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Note: The bake time will vary if using frozen blueberries.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	177
Fat:	10 g
Carbohydrates:	31 g
Protein:	2 g
Cholesterol:	19 g
Sodium:	171 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.