Blueberry Crumble Muffins



Blueberry Crumble Muffins

The perfect treat for a weekend breakfast at home! Give this a try and thank me later - these will not last long!
Prep Time 20 mins
Cook Time 20 mins
Total Time 50 mins
Course Breakfast, Sweet Treats
Servings 12 muffins


Muffin Batter

  • 1 cup frozen Blueberries or can use fresh
  • 1/2 cup chopped walnuts
  • 1/2 cup almond flour
  • 1/2 cup organic flour could try to sub almond / gf flour if you are gf but I haven't tried it
  • 1/2 cup organic oat flour ground oats in food processor
  • 1 cup organic rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt I used kosher
  • 1/2 cup organic sugar
  • 1 cup unsweetened almond milk
  • 2 Eggs have not tried flax egg yet
  • 1 tsp vanilla
  • 1/4 cup organic coconut oil melted


  • 2 tbsp cold butter unsalted - if using salted you can skip salt addition below
  • 1/3 cup organic flour
  • 1/3 cup organic sugar
  • 1/4 tsp salt I used kosher


  • 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, sugar.
  • In a smaller bowl whisk together the wet ingredients; almond milk, eggs, vanilla, coconut oil.
  • Stir in the wet ingredients to the dry ingredients. Make your crumble! With a fork mix the flour and the sugar together to get small little clumps. You could add a little of the 'blueberry syrup' to turn this purple.
  • Fold in the frozen/fresh blueberries to your batter and place in 12 muffins. Sprinkle the crumble on top and place in the oven for 18-20 minutes.
  • Serve with butter and your homemade jam - Enjoy
Tried this recipe?Let us know how it was!