Healthy Blueberry Crumble Muffins

These Healthy Blueberry Crumble Muffins are NUTRICIOUS & DELICIOUS!

Most of my friends & family ask me for a Blueberry Muffin recipe that isn’t full of sugar & fat. I started testing and found that I love the combination of Almond Flour & Oat Flour in a muffin recipe. These Blueberry Crumble Muffins have a mix of almond flour and oat flour to keep them gluten free, full of fibre & higher in protein. They are naturally sweetened, can be dairy free with the use of coconut oil (but I love the addition of butter in this recipe). A nutritious, kid-friendly breakfast or snack! You can choose to add the crumble or not, either way they are DELICIOUS! This Blueberry Crumble Muffin recipe is versatile. You can substitute the blueberries for raspberries or mixed berries.

Enjoy!

xoxo

SiLLibake

Healthy Blueberry Crumble Muffins

Delicious & Nutritious Blueberry Crumble Muffins

Benefits of Almond Flour:

Almond flour is a versatile and nutritious alternative to traditional wheat flour that has been gaining popularity in recent years. One of the biggest benefits of almond flour is its high nutrient content. Almond flour is rich in protein, healthy fats, and essential vitamins and minerals, including vitamin E, magnesium, and potassium. These nutrients help support healthy muscle and bone development, boost brain function, and lower the risk of chronic diseases, such as heart disease and diabetes.

Another advantage of almond flour is that it is naturally gluten-free and low in carbohydrates. This makes it an ideal choice for individuals with gluten intolerance or those who are following a low-carb or keto diet. Almond flour has a low glycemic index, which means it does not cause significant spikes in blood sugar levels. This makes it a good option for individuals with diabetes or those who are trying to manage their blood sugar levels. Overall, almond flour is a healthy and nutritious ingredient that can be used in a variety of recipes, from baked goods to savory dishes, to add flavor, texture, and health benefits.

Berries, Berries, Berries:

The Blueberry Oatmeal Muffin recipe allows for the use of different types of berries, depending on personal preference and availability. Blueberries are a classic choice and work well in this recipe as they add a sweet and tart flavor, as well as a burst of color. Other berries that could be used include raspberries, blackberries, or strawberries. Raspberries add a bright and tangy flavor to the muffins, while blackberries add a subtle sweetness and a slightly earthy taste. Strawberries would add a fresh and juicy taste to the muffins. Whichever berry is chosen, they are all rich in antioxidants and other essential nutrients, making them a healthy addition to this delicious muffin recipe.

Yield 10 Muffins

Prep 10 mins

Cook 18-22 mins

Total 28-32 mins

Ingredients:

Topping Ingredients:

• 1/4 cup rolled oats

• 1/4 cup almond flour

• 1/2 teaspoon cinnamon

• 1/4 cup coconut sugar

• 3 tablespoons refined coconut oil or butter, melted

  Muffin Ingredients:

• 1 cup + 2 tbsp gluten free oat flour (reserve the 2 tbsp for blueberries)

• 1 cup packed super fine blanched almond flour

• 1/4 teaspoon salt

• 3/4 teaspoon baking soda

• 2 eggs, slightly beaten

• 1/3 cup coconut sugar

• 1 teaspoon vanilla extract

• 1/2 cup unsweetened almond milk (or any dairy free milk of choice)

• 1 tablespoon butter or coconut oil, melted and cooled

• 1 teaspoon fresh lemon juice or apple cider vinegar

• 1 cup fresh or frozen blueberries

  Directions:

1. Preheat oven to 350 degrees F. Line your muffin tin with 10 SiLLibake Silicone liners (no greasing required) OR paper liners spray the inside of the liners with non-stick cooking spray

2. Crumble: Add all ingredients to a bowl and combine using a fork. Set aside.

3. In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for blueberries later), almond flour, salt and baking soda.

4. In a separate large bowl, mix together eggs, coconut sugar, vanilla, almond milk, butter or coconut oil and lemon juice, until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.

5. In a small bowl toss blueberries and oat flour together, then gently fold them into the batter. Don’t overmix, this will break up the blueberries & the batter will be blue. 

6. Divide batter evenly between the 10 muffin cups, filling 2/3 of the way full. Add crumble topping on each.

7. Bake for 18-20 minutes or until toothpick inserted come out clean or with just a few crumbs attached. 

8. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 10 medium sized muffins

   To make these Blueberry Crumble Muffins Vegan: Instead of two eggs, use two flax eggs. Mix together 2 tablespoons flaxseed meal + 6 tablespoons water in a bowl until smooth. Allow to sit for 5 minutes before using in the recipe.

   STORING:

   These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

   • ALL IMAGES: