This weekend babe and I went camping and stopped by a blueberry farm to pick our own. To say we loaded up on sweet seasonal blueberries is an understatement. We picked an entire bucket-ful to bring home. So now I’m off to bake every type of blueberry good that ever existed. First up? Blueberry crumble muffins!
Blueberries are packed with antioxidants and I stuffed plenty of them in these muffins. We picked an entire bucket for $10 at this farm in Larue, Texas. Justin and I had a blast wondering the rows of blueberry bushes and picking the biggest, juiciest berries we could spy. I also taste tested each bush before picking, but Justin didn’t feel the need to do the same. He had some issue with the berries not being washed yet, but really I was just working on building up my immune system. We’ve all been isolating so much lately with the pandemic. I didn’t want my immune system to weaken from lack of exposure, ya know? So I taste tested the blueberries like any responsible adult would.
Anywho, along with a ton of fresh juicy blueberries, these blueberry crumble muffins combine flour, sugar, coconut oil, butter and cinnamon. Muffins are a great way to disguise a sweet treat as breakfast in my opinon. It’s like eating cake first thing in the morning!
I like to fill the muffin tin all the way to the top with batter before topping wth crumble to make for an over-stuffed bite of deliciousness. If you’re a super hungry breakfast eater, I recommend using jumbo muffin tins. You can use them for three muffins rather than seven normal sized ones. Either way, my pro tip of the day is to remove muffins from the tin immediately from the oven and let them cool on a cooling rack. If you let them cool in the tin, they might be more difficult to remove. Try flipping the muffin tin upside down and tapping with a metal spoon until muffins become loose and fall to the counter.
Enjoy these blueberry crumble muffins for breakfast, a snack or dessert. Snag the recipe below!
- 1 1/2 c all-purpose flour
- 3/4 c coconut sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 c melted coconut oil
- 1 egg
- 1/3 c milk
- 1 c fresh blueberries
- 1/4 c coconut sugar
- 3 tbsp all-purpose flour
- 2 tbsp butter, room temperature
- 1 tsp cinnamon
- Preheat oven to 400°F and grease a muffin tin.
- In a large mixing bowl, combine 1 1/2 c flour, 3/4 c sugar, salt, and baking powder.
- Add melted coconut oil, egg and milk. Mix until smooth.
- Fold blueberries carefully into the batter and fill the muffin tin to the top.
- In a separate bowl, combine crumble topping. Mix 1/4 c sugar, 3 tbsp flour, 2 tbsp butter and 1 tsp cinnamon. Sprinkle crumble over muffin batter.
- Bake for 20 minutes and let cool.
Keep refrigerated in a sealed container for up to 4 days.
Amount Per Serving: Calories: 366Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 349mgCarbohydrates: 55gFiber: 2gSugar: 30gProtein: 5g
Nutrition facts are an estimate and not guaranteed to be accurate.