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healthy blueberry muffins

Healthy Blueberry Crumble Muffins

5 from 4 votes
Serves: 12 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups spelt flour
  • 1 cup unsweetened applesauce. I've also made this using 2 mashed bananas instead!
  • 1/3 cup pure maple syrup
  • 1/4 cup olive oil, or sub any neutral tasting liquid oil
  • 2 eggs
  • 1 tsp vanilla extract
  • Zest from 1 lemon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup blueberries

Crumb Topping

  • 1/3 cup oat flour, or use more spelt
  • 3 tbsp coconut or brown sugar
  • 2 1/2 tbsp hardened coconut oil, or cold vegan/regular butter- make sure your coconut oil or butter isn't hot or melted

Directions

  1. Preheat your oven to 350 F
  2. In a large bowl, whisk together the maple syrup, eggs, olive oil, applesauce, vanilla and lemon zest until smooth.
  3. Add in the spelt flour, baking soda, and salt and mix well until a thick batter forms.
  4. Fold in your blueberries, reserving some to top. You can toss them in a little spelt flour before adding them to the batter- this will prevent them from sinking to the bottom of the muffins.
  5. In a small bowl, prepare your crumble by mixing together the oat flour and sugar. Add in the hardened coconut oil, and with a fork or your hands, slowly break apart the coconut oil, mixing it into the flour. Be careful not to over mix the crumble, or it will turn to paste!
  6. Line a 12-count muffin tin with baking cups, and fill each cup with batter about 3/4 of the way.
  7. Top each muffin with the remaining blueberries and sprinkle the crumble over.
  8. Bake them for about 18-20 minutes, until a toothpick comes out clean. Let them cool for 10 minutes before removing from the pan.
  9. Keep stored in an air-tight container for up to 5 days, refrigerate for up to 1 week, or freeze for up to 2 months. I like to warm mine in the toaster or microwave and top with some vegan butter!