Blueberry Crumble Muffins
These blueberry crumble muffins are a delicious gluten free and vegan breakfast recipe. They’re delicious on their own or topped with a little maple syrup or peanut butter. Made with gluten free rolled oats, gluten free oat flour, almond flour, maple syrup, and applesauce. The blueberry filling is an easy 2 ingredient blueberry jam.
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Recipe Steps:
This recipe has two parts to it: the crust and the blueberry filling. You’ll make them separately. In mixing bowl, mix together the crust ingredients. On the stove, you’ll heat a medium saucepan and add the blueberries, water, and chia seeds. The filling takes about 10 minutes to make so I always start that first and make the crust while the filling cooks.
Grease a muffin tin or add muffin liners. Then add about 2/3 of the crust mixture. It makes 11-12 muffins. Fill the cups about halfway.
Then add the blueberry filling. Fill the cups almost all the way.
Then add the rest of the crust mixture on top. Bake for 25-30 minutes. Let cool completely before removing from the pan.
Storage:
Store the blueberry crumble muffins in an airtight container in the fridge for 4-5 days.
Topping Ideas:
These muffins pair great with some coconut yogurt. They’re also great topped with a little maple syrup, nut butter, or melted coconut butter.
Other Healthy Vegan Breakfast Recipes:
Blueberry Crumble Muffins
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Ingredients
Crust:
2 cups rolled oats (I used these gluten free oats )
1 cup almond flour
1 cup oat flour (can make your own by pulsing oats in a food processor or use this gf brand)
1/2 cup maple syrup (or honey)
2 tsp baking powder
1/4 cup almond milk (sub any milk)
1/2 cup unsweetened applesauce –
Blueberry Filling
3 cups blueberries (Fresh or frozen)
2 tbsp chia seeds
1 tbsp water
Method
1. Heat the blueberries along with the water and chia seeds at a simmer for 10 minutes to make the filling
2. Preheat oven to 350F
3. In a bowl, mix all of the crust ingredients together well with a spatula
4. Line a muffin pan with muffin liners and add 2/3 of the crust, saving 1/3 for later.
5. Add the blueberry layer (let it cool a bit before doing so, at least 5 mins)
6. Add the rest of the crust on top, kind of sprinkling it on there
7. Bake for 25- 30 minutes
8. Let cool completely before removing from the muffin tin
Store in the fridge for 4-5 days.
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