Low-Carb Gluten-Free Blueberry Muffins with Sprouted Almond Crumb Topping

Craving a muffin that’s soft, sweet, and nourishing — without the sugar crash? These Low-Carb Gluten-Free Blueberry Muffins check every box! They’re light, moist, and bursting with juicy blueberries, featuring a buttery crumb topping made with Lark Ellen Sprouted Almonds for that irresistible nutty crunch.

Made with Primal Palate Gluten-Free Flour for a perfect bakery-style crumb and Maizly Cornmilk for creamy moisture and subtle sweetness, these muffins deliver on flavor and texture — no gluten or refined sugar needed. Whether you enjoy them for breakfast, brunch, or a snack, these muffins taste like a treat while still supporting a low-carb lifestyle.

Low-Carb Gluten-Free Blueberry Muffins with Sprouted Almond Crumb Topping

💙 Why You’ll Love This Recipe

• Low-carb & gluten-free – made without refined flour or sugar.

• Soft, moist texture – thanks to Maizly Cornmilk and almond flour.

• Nutty, buttery topping – featuring Ellen Lark Sprouted Almonds.

• Perfect for make-ahead – they freeze and reheat beautifully.

🧁 Muffin Batter Ingredients

• 1 ¾ cups Primal Palate Gluten-Free Flour

• ½ cup almond flour

• 1 tbsp oat fiber (optional, for lighter texture and fewer carbs)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp fine sea salt

• ½ cup granular monk fruit sweetener (or sweetener of choice)

• 2 large eggs, room temperature

• ½ cup Maizly Cornmilk

• ¼ cup unsweetened Greek yogurt or sour cream

• ¼ cup melted butter or coconut oil

• 1 tsp pure vanilla extract

• 1 cup fresh or frozen blueberries (if frozen, don’t thaw)

🌰 Sprouted Almond Crumb Topping

• ¼ cup Lark Ellen Sprouted Almonds, coarsely chopped

• 2 tbsp almond flour

• 2 tbsp gluten-free flour

• 2 tbsp granular monk fruit sweetener or brown monk fruit

• 2 tbsp melted butter

• ¼ tsp cinnamon (optional)

• Pinch of salt

👩‍🍳 Instructions

1. Preheat oven:Preheat to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. Make the crumb topping:In a small bowl, combine chopped sprouted almonds, almond flour, gluten-free flour, sweetener, cinnamon, and salt. Drizzle in melted butter and stir until crumbly. Set aside.

3. Mix the dry ingredients:In a large bowl, whisk together Primal Palate flour, almond flour, oat fiber (if using), baking powder, baking soda, salt, and sweetener.

4. Mix the wet ingredients:In another bowl, whisk the eggs, Maizly Cornmilk, yogurt (or sour cream), melted butter, and vanilla until smooth.

5. Combine:Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries.

6. Assemble muffins:Divide the batter evenly among the muffin cups (about ¾ full). Sprinkle each with a generous spoonful of the sprouted almond crumb topping.

7. Bake:Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.

8. Cool:Let muffins cool in the pan for 10 minutes before transferring to a wire rack.

💫 Tips & Variations

• Add 1 scoop of unflavored collagen for a protein boost.

• Swap blueberries for raspberries or blackberries for variety.

• Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

🛒 Ingredient Partners

This recipe was created for the Bake It ‘Til You Make It Campaign with @foodsocial.io.✨ USE DISCOUNT CODE: DEBBIE at checkout to save on your order for any of these amazing ingredients at the FoodSocial Market:

• @PrimalPalate Gluten-Free Flour

• @Maizlyforall Cornmilk

• @LarkEllenFarm Sprouted Almonds