berry crumble muffin


This is one of those muffins that has been “wanting” to be made for some time. Back in the day, when we were going to opening up a muffin shop here in town locally, this was going to be on the “serve daily” menu. Filled with fresh berries, that crumbly top and little drizzle of goodness…ya, always requested and always enjoyed!

Mr. Back Porch Paleo enjoys them cut in half while they’re still a bit warm inside and then slathered with some grass fed butter, it’s the way his mom used to enjoy them, so it’s a tender memory for him to once again enjoy. Couldn’t be happier about making these a reality for him again.

Couple notes about the recipe…yes, you can sub coconut milk buttermilk for the raw milk buttermilk. We are lucky enough to have access to raw milk locally, so we do enjoy it on occasion. We know this isn’t an option for everyone, so by all means make the recipe work for you. You can use whatever combo of berries you’d like or simply just go with all one variety…totally up to you. Our favorite “solo” berry is probably blueberries! Also, can you use frozen berries…yes you can, you may need to add a couple extra tablespoons of cassava flour to the batter since they can add moisture, just be aware of that. We like to freeze these babies after they’re cooled…this way you can make them up ahead of time when you know you have a busy week or celebration coming up.

Lastly, as always…please enjoy!

berry crumble top muffins

  • Servings: 8-9
  • Difficulty: easy
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when summer berries are in abundance, these tasty muffins are one of the sweetest ways to enjoy them




  1. Preheat oven to 385° – line muffin tins with parchment liners.
  2. Make crumble topping by combining, all ingredients in a small bowl and blending with the back of a spatula or spoon. Mix together until ghee is well incorporated, set aside.
  3. In a small blow, toss berries with 1 tsp maple sugar, set aside. (completely optional step)
  4. In a medium sized bowl, combine cassava flour, maple sugar, baking soda and salt, whisk to combine and set aside.
  5. In another medium bowl, add buttermilk, eggs, melted ghee and vanilla. Whisk well until eggs are fully incorporated.
  6. Pour wet ingredients into dry ingredients and stir with a rubber spatula until you have a smooth batter. Toss in berries and stir gently just to combine, so as not to break apart the fruit.
  7. Spoon into lined muffin tins (you should get 8-10 depending on how large you like your muffins) – sprinkle the tops of each muffin with a little bit of maple sugar (if using ) and some of the crumble topping, pressing it into the muffin batter slightly, this helps it stay on as it bakes. Reserve a little crumble to sprinkle on top after you’ve drizzled!
  8. Bake for 20-23 minutes or until golden and center springs back when lightly touched. Remove from oven and let cool in tins for 4 minutes and then remove to cooling rack.
  9. While muffins are cooling, combine glaze ingredients in a small bowl until well combined. You want a smooth and pretty fluid consistency so that you can drizzle the top of muffin and allow for some to work it’s way over the sides. Once muffins are cool, drizzle and sprinkle with reserved crumble topping and additional fruit if desired.
  10. Enjoy while still warm, or store in fridge for about a week.
  11. * add 1 tbls fresh lemon juice to 1 cup measuring cup and then fill up the rest of the way with raw milk, use full fat coconut milk for dairy free.

    **powdered maple sugar – combine 1 cup maple sugar & 1 tbls tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender.

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