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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.
💙 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
Preheat oven:Preheat to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
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.
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.
Mix the 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 dry ingredients and stir until just combined. Gently fold in blueberries.
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.
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 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
