Blueberry Crumble Muffins
These Blueberry Crumble Muffins are the perfect blend of sweet, juicy blueberries and a delightful crumble topping. Whether you’re enjoying them for breakfast, a snack, or dessert, these muffins are sure to satisfy your cravings. The best part? They’re gluten-free and easy to make!
Ingredients
- 2 cups all-purpose gluten free flour divided
- 1 ¼ cup organic cane sugar divided
- 1 ½ teaspoon 2g cinnamon, divided
- ¼ cup coconut oil melted , *see below for oil free option
- 2 teaspoons 8g baking powder
- ½ teaspoon 4g salt
- ¾ cup 6 ounce unsweetened oat milk
- ½ cup 4 ounce canola, *see below for oil free option
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries
Instructions
- Preheat your oven to 400F . Line a 12 count muffin tin with liners.
- In a small bowl combine ½ cup of the flour, ½ cup sugar, ½ teaspoon cinnamon and coconut oil. Mix until well combined, set in the refrigerator to firm up.
- In a large bowl whisk together remaining 1 ½ cups flour, ¾ cup sugar and 1 teaspoon cinnamon with baking powder and salt. Add the milk, oil, apple cider vinegar and vanilla and mix with a spatula until well combined, be sure to scrape the bottom of the bowl to get all of the flour. Fold in the blueberries.
- Divide the batter evenly among the prepared muffin tin. Remove the crumble from the refrigerator and crumble 1-2 tablespoons on each muffin, pushing the crumble into the tops of the muffins so it sinks into the batter.
- Bake 28-30 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.
Notes
OIL FREE OPTION: Omit the crumble completely and use ½ cup unsweetened applesauce in the wet muffin ingredients instead of oil.
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