Blueberry Crumble Muffins
12 servings
![Blueberry Crumble Muffins](/sites/default/files/2023-10/Blueberry-Crumble-Muffins.jpg)
Ingredients
Makes 12 Servings
- 2 cups (250 g) gluten-free 1-to-1 baking flour, divided
- 1 1/4 cups (150 g) organic cane sugar, divided
- 1/4 cup (32 g) cornstarch
- 1 1/2 teaspoons (2 g) cinnamon, divided
- 1/4 cup (59 mL) coconut oil, melted (see below for oil-free option)
- 2 teaspoons (9 g) baking powder
- 1/2 teaspoon (4 g) salt
- 3/4 cup (178 mL) unsweetened oat milk
- 1/2 cup (118 mL) canola oil (see below for oil-free option)
- 1 tablespoon (15 mL) apple cider vinegar
- 2 teaspoons (10 mL) vanilla extract
- 1 1/2 cups (218 g) blueberries
Directions
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Preheat your oven to 400 F. Line a 12-count muffin tin with liners.
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In a small bowl combine 1/2 cup flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, and coconut oil. Mix until well combined. Set in the refrigerator to firm up.
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In a large bowl, whisk together remaining 1 1/2 cups flour, 3/4 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 the flour. Fold in the blueberries.
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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.
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Bake 28-30 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.
OIL-FREE: Omit the crumble completely and use 1/2 cup unsweetened applesauce in the wet muffin ingredients instead of oil.
Nutrition Facts
Per Serving:
Calories: 296
Total Fat: 15 g
Saturated Fat: 5 g
% Calories From Fat: 42%
Cholesterol: 0 mg
Protein: 1 g
Carbohydrate: 41 g
Sugar: 23 g
Fiber: 1 g
Sodium: 188 mg
Calcium: 70 mg
Iron: 1 mg
Vitamin C: 2 mg
Beta-Carotene: 7 mcg
Vitamin E: 1 mg