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Wild Blueberry Crumble Muffins

Wild Blueberry Crumble Muffins

Recipe by Hannah Dabees for Wyman's

Ingredients:

For the muffins: 

  • 12 tablespoons frozen Wyman's Wild Blueberries
  •  3 eggs large
  • 1 ¾ cup fine, blanched almond flour
  • 1 cup all purpose flour
  • ¼ cup finely ground flaxseed meal
  • ¼ cup unsweetened applesauce
  • 7 tablespoons cane sugar
  • 5 tablespoons avocado oil, or other oil
  • 6 tablespoons oat milk, or any milk
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract

For the crumble:

  • 2 tablespoons oat flour
  • 2 tablespoons rolled oats
  • 3 tablespoons oil
  • 5 tablespoons sugar
  • 1 teaspoon cinnamon

Directions:

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper or silicone liners.
  2. In a large bowl, whisk the eggs until slightly frothy. Whisk in the rest of the wet ingredients: applesauce, sugar, oil, milk, and vanilla extract. Fold in the dry ingredients: almond flour, all purpose flour, flaxseed meal, salt, baking powder, and baking soda. Fold in the blueberries–mix very gently!
  3. Pour about ⅓ cup of batter into the prepared muffin tin.
  4. In a small bowl, combine all of the crumble ingredients and sprinkle on top of the muffins. Bake for 15-20 minutes, let cool slightly, and enjoy!