Blueberry Crumble Muffins
These muffins are a hit at our Kids and Coffee event! My kids love to help me make them, and I love that it’s a lower-sugar breakfast option.
Muffin Batter
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts
1/2 cup almond flour
1/2 cup organic all-purpose or whole wheat flour
1/2 cup organic oat flour (simply grind oats in a food processor or blender)
1 cup organic old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup organic sugar
1 cup unsweetened almond milk
2 eggs
1 tsp vanilla
1/4 cup organic coconut oil, melted
Crumble
2 tbsp cold unsalted butter
1/3 cup organic flour
1/3 cup organic sugar
1/4 tsp salt I used kosher
INSTRUCTIONS
Preheat oven to 400
You can use Frozen or Fresh Blueberries - I've found frozen work fine
In a large bowl, combine the dry ingredients: walnuts, almond flour, flour, oat flour, oats, baking powder, baking soda, salt, and sugar.
In a smaller bowl, whisk together the wet ingredients: almond milk, eggs, vanilla, and coconut oil.
Stir in the wet ingredients with the dry ingredients. Make your crumble! With a fork, mix the flour and the sugar to get small clumps. You could add a little of the 'blueberry syrup' to turn this purple.
Fold in the blueberries to your batter and place in 12 muffins cups. Sprinkle the crumble on top and place in the oven for 18-20 minutes.
Serve with butter and your homemade jam - Enjoy!