BLUEBERRY CRUMBLE MUFFINS

These blueberry crumble muffins are everything you want in a bakery style treat. Soft, fluffy and bursting with juicy blueberries under a golden, buttery crumble. They are made with simple wholesome ingredients and no gluten or dairy, but you'd never guess it. Perfect for meal prep, brunch, or a quick weekday breakfast on the go.


(Instagram Post)



Why we love these muffins:

• Bakery worthy texture without gluten or dairy.
• Sweet and Satisfying - no artificial ingredients.
• Kid approved and perfect for packing in lunches or snacks.
• Easy to make with pantry staples and just a few dishes for easy clean up.
   


Ingredients:
  • Gluten Free Flour Blend - A high quality gluten free flour gives structure and lightness to the muffins while keeping them safe for those with celiac or gluten sensitivity. My go to and favorite blend is Better Batter. (code GFMACROS)
  • Granulated Sugar - Adds sweetness and helps with moisture and golden color in the crumb.
  • Baking Powder -  Provides lift and helps the muffins rise perfectly.
  • Sea Salt - Balances the sweetness and enhances the overall flavor. I love Redmond Sea Salt. (code GFMACROS)
  • Avocado Oil -  A heart healthy oil that adds moisture without dairy. It's also rich in healthy fats and vitamin E.
  • Egg - Helps bind the batter and gives a soft, fluffy texture.
  • Almond Milk - Keeps the batter light and dairy free, while adding just enough moisture.
  • Blueberries - Naturally sweet, antioxidant rich, and full of fiber. They add juicy bursts of flavor to every bite. For freeze dried, I have fallen in love with Citreve. (code GFMACROS)
  • Butter - Use dairy free butter to keep theses completely dairy free; it helps bind the crumble and creates that perfect golden topping. My favorites are Miyokos and Melt Organics.
  • Cinnamon - Adds warmth and coziness to each bite.

Pro Tips:
  • For bakery style muffins, fill the cups almost to the top and sprinkle genersouly with crumble topping.
  • Use a cookie scoop for easy measuring and equal sized muffins. 
  • Use fresh blueberries for a juicier muffin, for freeze dried if you want less moisture and a longer shelf life. 
  • Freeze dried blueberries are perfect for when blueberries are not in season.
  • Let muffins cool for at least 10 minutes before removing from the pan - they'll firm up and hold their shape better.

Notes, Swaps and Oven Directions:
  • Flour: Works best with a 1:1 gluten free baking blend that includes xanthin gum.
  • Oil - Melted coconut oil or light olive oil also work in place of avocado oil.
  • Egg-free option - Substitute 1 flax egg (1 Tbs ground flax + 2 1/2 Tbs water) and let sit for 5 minutes before using.
  • Milk - Any dairy free milk works - try cashew or oat milk for extra creaminess. Not dairy free? Feel free to use cows milk.

Make it a meal:
Round out your breakfast by pairing these muffins with 1-2 protein sources like
  • Scrambled or fried eggs and chicken maple sausage. We love Applegate sausage.
  • Eggs and crispy turkey bacon
Add a side of fresh fruit for a balanced energizing start to your day.





{BLUEBERRY CRUMBLE MUFFINS}
Makes 8 large or 11 medium

Muffins: 
150g granulated sugar
2 tsp baking powder
1/2 tsp sea salt
1/3 c (75g) avocado oil
1 egg
1/3 c (80mL) almond milk
3/4 freeze dried blueberries, or 1 c fresh

Crumble Topping: 
100g granulated sugar
1/4c butter, cut into pieces
1 1/2 tsp cinnamon

Optional Sides: 
Eggs
Sausage 
Bacon
Fresh Fruit


DIRECTIONS:

1) Preheat oven to 400°F  (204°C).

2) In a large mixing bowl, add the flour, sugar, baking powder and sea salt. Mix to combine. 

3) In a liquid measuring cup, whisk the egg. Then add avocado oil and almond milk. Stir until smooth.

4) Pour the liquid into the flour mixture and blend until batter is combined. 

5) Gently fold in the blueberries and set aside while you make the crumb topping. 

6) To make the crumble topping, combine 100g sugar, 43g flour, butter and cinnamon in a small bowl. Mix with a pastry cutter or two forks until crumbly.

7) Line a muffin pan. Pour 4 Tbs into the muffin cups. (or 3 Tbs for smaller muffins). Sprinkle the crumble topping over the muffin cups. I use cookie scoops.

8) Bake for 22-25 minutes or until a toothpick inserted comes out clean. 

9) Cool slightly and enjoy warm. Or store in an airtight container for up to 3 days.


If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!


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