Healthy Blueberry Crumble Muffins


Last Updated on January 5, 2021

healthy blueberry muffins

These delicious healthy blueberry crumble muffins are lightly sweet and a perfect sweet fix to pair with your morning coffee. They seriously taste like they’re from a bakery, with half the amount of sugar but all of the amazing flavors.

healthy blueberry muffins

I used to be OBSESSED with the Dunkin’ Donuts blueberry muffins. You know- the ones that were topped with a whole tablespoon of sugar. I think I may have gotten them every day throughout high school, and recently had them over the summer.

I knew I had to recreate them, but with a lighter spin.

These healthy blueberry muffins are:

  • simple to make
  • deliciously satisfying
  • made with nourishing ingredients
  • lower in sugar
  • bursting with blueberries
healthy blueberry muffins

I originally shared this recipe to my Instagram feed a little over a year ago. My original recipe called for bananas, so I retested it with applesauce instead to make these authentic blueberry muffins.

The results?

A lightly sweetened, slightly zesty, fluffy blueberry crumble muffin.

What you’ll need for these blueberry crumble muffins

  1. Spelt flour– I love using spelt flour in my baking because of its mild, nutty flavor. It provides nutrients like iron, magnesium and zinc, and even a little fiber and protein. It can typically be used as an equal substitute for regular flour!
  2. Unsweetened applesauce– I’ve been incorporating more applesauce into my baked goods recently because of the texture it provides. Applesauce can help add moisture to a recipe, and replace some of the oil
  3. Olive oil
  4. Pure maple syrup
  5. Eggs
  6. Blueberries
  7. Vanilla extract
  8. Lemon zest
  9. Baking soda
  10. Salt
  11. Oat flour, coconut or brown sugar, and coconut oil for the crumb topping
healthy blueberry muffins

I love to pop these in the mini toaster for a couple of minutes, and top them with vegan butter. Since they’re not overly sweet, they’re perfect in the morning when you aren’t hungry for a big breakfast just yet.

healthy blueberry muffins

I know you guys are going to love this recipe, and I can’t wait to hear your thoughts! Let me know if you try them by leaving a comment below!

Other baked goods you may like:

Cinnamon Swirl Crumb Cake

Apple Walnut Oatmeal Bars

Gluten-free Brownie Cookie Pie

Healthy Blueberry Crumble Muffins

5 from 5 votes
Course: Baked goods, Dairy-Free, Nut-Free


Prep time


Cooking time


Total time



These muffins are not overly sweet, which I prefer if I plan to have them in the morning. You can increase the maple syrup to 1/2 cup for a sweeter muffin!


  • 2 cups 2 spelt flour

  • 1 cup 1 unsweetened applesauce. I’ve also made this using 2 mashed bananas instead!

  • 1/3 cup 1/3 pure maple syrup

  • 1/4 cup 1/4 olive oil, or sub any neutral tasting liquid oil

  • 2 eggs

  • 1 tsp 1 vanilla extract

  • Zest from 1 lemon

  • 1 tsp 1 baking soda

  • 1/4 tsp 1/4 salt

  • 3/4 cup 3/4 blueberries

  • Crumb Topping
  • 1/3 cup 1/3 oat flour, or use more spelt

  • 3 tbsp 3 coconut or brown sugar

  • 2 1/2 tbsp 2 1/2 hardened coconut oil, or cold vegan/regular butter- make sure your coconut oil or butter isn’t hot or melted


  • Preheat your oven to 350 F
  • In a large bowl, whisk together the maple syrup, eggs, olive oil, applesauce, vanilla and lemon zest until smooth.
  • Add in the spelt flour, baking soda, and salt and mix well until a thick batter forms.
  • 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.
  • 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!
  • Line a 12-count muffin tin with baking cups, and fill each cup with batter about 3/4 of the way.
  • Top each muffin with the remaining blueberries and sprinkle the crumble over.
  • Bake them for about 18-20 minutes, until a toothpick comes out clean. Let them cool for 10 minutes before removing from the pan.
  • 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!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Delicious! I subbed Bob’s 1:1 GF flour and it worked perfectly.

  2. Brigitte

    Just made three batches to bring to my daughter for her to hand out to her basketball team after their game. SUCH a great recipe!!

  3. On second rounds making these. They taste unreal! Such a perfect breakfast muffin.

  4. Ahlam Othman

    Hi, i was wondering if i could substitute the flour for any other one?

  5. Would frozen blueberries work?

    • Yes, I think that should work! I would rinse and pat them dry, then toss them in a little extra flour to prevent them from sinking to the bottom of the muffins.

  6. Would they be just as good without the crumb topping? 🙂

    • Yes, definitely! I just realized I responded to your comment previously thinking this was about a different recipe, so apologies if that confused you 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.