Paleo Blueberry Almond Muffin

Paleo Blueberry Almond Muffin

Blueberry Almond Paleo Muffin Crumble


  • ¼ cup starch
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 cup mashed sweet potato
  • ½ cup unsweetened almond or cashew butter
  • ⅓ cup coconut sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup blueberries

Crumble topping

  • ¼ cup almond flour
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil


  1. Preheat oven to 350ºF.
  2. Lightly grease a muffin tray.
  3. Flour mixture: In a small bowl, combine almond flour, starch baking soda, and salt. Whisk well to remove lumps.
  4. Sweet potato mixture: In a large bowl, whisk together mashed potato, almond butter, coconut sugar, eggs and vanilla until well combined.
  5. Topping mixture: Mix together crumble ingredients, almond flour,  coconut sugar, coconut oil. 
  6. Add flour mixture to sweet potato mixture, stirring just until combined. Stir in blueberries.
  7. Divide batter among muffin cups and sprinkle with topping mixture.
  8. Bake until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes.
  9. Let cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
  10. Store leftovers covered in the refrigerator.
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