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.
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
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
- 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!
- 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
- Olive oil
- Pure maple syrup
- Eggs
- Blueberries
- Vanilla extract
- Lemon zest
- Baking soda
- Salt
- Oat flour, coconut or brown sugar, and coconut oil for the crumb topping
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.
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
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
- 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!
Delicious! I subbed Bob’s 1:1 GF flour and it worked perfectly.
Thank you, Haleigh!
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!!
I’m so happy to hear that!!
On second rounds making these. They taste unreal! Such a perfect breakfast muffin.
So happy to hear that!