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.
![Blueberry Crumble Muffins {vegan, gluten free, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/IMG_6860-690x920.jpg)
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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.
![Blueberry Crumble Muffins {vegan, gluten free, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/IMG_6851-690x920.jpeg)
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.
![Blueberry Crumble Muffins {vegan, gluten free, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/IMG_6852-690x920.jpeg)
Then add the blueberry filling. Fill the cups almost all the way.
![Blueberry Crumble Muffins {vegan, gluten free, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/IMG_6858-690x920.jpeg)
Then add the rest of the crust mixture on top. Bake for 25-30 minutes. Let cool completely before removing from the pan.
![Blueberry Crumble Muffins {vegan, gluten free, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/IMG_6883-690x920.jpg)
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.
![Blueberry Crumble Muffins {vegan, gluten free, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/IMG_6871-690x920.jpg)
Other Healthy Vegan Breakfast Recipes:
![vegan blueberry banana bread](https://choosingbalance.com/wp-content/uploads/2020/02/IMG_2886-1-690x920.jpeg)
![vegan french toast topped with bananas, maple syrup, and cinnamon on a white plate.](https://choosingbalance.com/wp-content/uploads/2019/06/French-Toast-3-690x920.jpg)
![strawberry crumble bars on a white plate](https://choosingbalance.com/wp-content/uploads/2020/03/IMG_5158-690x920.jpg)
![Pb banana muffins on a white plate](https://choosingbalance.com/wp-content/uploads/2020/03/IMG_6053-690x920.jpg)
Blueberry Crumble Muffins
These blueberry crumble muffins are vegan, gluten free, and healthy. A perfect healthy breakfast recipe, meal prep breakfast, or even a healthy snack. #veganbreakfast | #veganrecipes | #veganmuffins | #veganmealprep | #glutenfreevegan | #glutenfreerecipes | #glutenfreebreakfast | #healthybreakfast | #blueberryrecipes | #healthysnack
![Blueberry Crumble Muffins {vegan, gluten free, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/IMG_6876-630x266.jpg)
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.
Pin It:
![Blueberry Crumble Muffins {vegan, gluten free, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/Blueberry-Muffins-Vegan-690x1035.png)