Amazing blueberry crumble muffins are a great way to use some of those blueberries that tend to collect in the kitchen this time of year. Every time you go to the store the blueberries are on sale, and you purchase more… the kids will eat them… right? Well, when there are too many it is time to find alternatives.

Crumble muffins are well-loved in our house, however, the fruit is sometimes suspect in muffins even when it is a fruit that the kids love. Soggy muffins are NOT yummy.

Blueberries don’t mush into the batter like other berries (i.e. Raspberries). Occasionally, however, they all sink to the bottom and you have blueberry on the bottom muffins. The thicker batter of these muffins allows the blueberries to remain floating in the batter and be evenly distributed throughout.

The berries in the muffins make a great pop of colour making them so pretty when they are cut open.

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Creating Muffins

These muffins were super easy to make with an extra egg and some almond flour for some added protein and healthy fats.

Creaming together the sugar and butter until it is light and fluffy and incorporating the eggs one at a time help to make a light and fluffy muffin batter. I love to use my stand mixer for this, my Kitchen aid Mixer has been with me forever, and it is one of my favourite kitchen tools.

Once you have creamed together the butter, sugar and eggs you can add the vanilla and milk. The vanilla will provide a nice flavour to contrast the intense flavour of the blueberries.

Stir in the almond flour and all-purpose flour until just combined. You do not want to over mix or you will have tough muffins. Next comes the best part, gently fold in the blueberries distributing throughout but avoiding over mixing. If you are using frozen blueberries you are going to want to use them frozen and coat with approximately 2 tbsp of all-purpose flour to prevent the blueberries from bleeding through the entire muffin.

Fresh or Frozen

If you are using frozen blueberries you are also going to want to make the crumble before you make the muffin batter so the berries do not thaw while you are preparing the crumble.

Melt the butter and mix in the almond flour, coconut flour, sugar and cinnamon. This will prepare a nice crumble that can be placed on the top of the muffins, or if you are as big of a fan of crumble as my daughter you can put a layer of crumble in the middle of the muffins as well as on the top.

Scoop the batter into your prepared muffin tins, I like to use reusable muffin liners they prevent anything from sticking and are really easy to wash and reuse. I find the muffins just slid right out, sometimes there are not even crumbs left in the liner. I use an ice cream scoop to fill the liners and then place the crumble on top.

You can add a couple of blueberries on the top as well, to show what is in the muffins. You would not want someone to mistake them for chocolate chip muffins!

These bake really well at 375 in my oven but watch them closely as the almond flour in the crumble can burn faster then regular flour and all ovens are a little different.

Allow the muffins to cool slightly and then remove from the pan to continue cooling completely. I love a warm muffin and these are perfect with a cup of coffee or a glass of milk.

Amazing Blueberry Crumble Muffins

Meal Plan

These would be a great addition to your weekly meal plan. Two examples of mine can be found here.

What are you going to eat this week?

Meal planning by the Week or the Month?

Add them to your breakfast or snack and have a ready made option for later in the week. Depending on your family size you may need to double the recipe if you want left overs.

Print Recipe

Amazing Blueberry Crumble Muffins

Keyword

Breakfast, Kid Friendly, on the go

Prep Time

30 Minutes

Cook Time

25 Minutes

Servings

muffins

Ingredients

Base Muffin

• 1/3 Cup Butter
• 3/4 Cup Sugar
• 3 Large Eggs
• 2 tsp Vanilla
• 1 1/2 Cups All-purpose Flour
• 2 tsp Baking powder
• 3/4 Cup Almond Flour
• 1/2 Cup Whole Milk
• 1 1/2 Cup Frozen or Fresh blueberries If frozen, mix with 2 tablesspoons of flour. Keep Frozen

Crumble

• 1 Cup Almond Flour
• 1/2 Cup All-purpose Flour
• 1/2 Cup Butter Cold
• 1 tsp Cinnamon
• 2/3 Cup Sugar

Keyword Breakfast, Kid Friendly, on the go Prep Time 30 Minutes Cook Time 25 Minutes Servings muffins Ingredients Base Muffin 1/3 Cup Butter 3/4 Cup Sugar 3 Large Eggs 2 tsp Vanilla 1 1/2 Cups All-purpose Flour 2 tsp Baking powder 3/4 Cup Almond Flour 1/2 Cup Whole Milk 1 1/2 Cup Frozen or Fresh blueberries If frozen, mix with 2 tablesspoons of flour. Keep Frozen Crumble 1 Cup Almond Flour 1/2 Cup All-purpose Flour 1/2 Cup Butter Cold 1 tsp Cinnamon 2/3 Cup Sugar

Instructions

1. Pre-heat the oven to 375, and prepare the muffin tins. I like to use my reusable silicone liners, but also use paper muffin liners for these.
2. Cream the butter and sugar together until light and fluffy.
3. Add eggs and cream together with vanilla
4. Gently mix in the all-purpose flour, almond flour and baking powder adding the milk until just combined.
5. If you are using frozen blueberries add 2 tbsp of flour to the blueberries before stirring into the batter. Gently fold the blueberries into the batter. The less you stir the less streaking of blue colour you will have throughout your muffins.
6. Fill the muffin tins 2/3 full, will make about 16 muffins. Make the crumble and then add to the tops of all the muffins.
7. Cook muffins at 375for 25 minutes. Will vary by oven. Remove from oven allow to cool for 5 minutes and then move to a cooling rack. Prevents the muffins from steaming.

Crumble

1. Combine the all-purpose flour, almond flour, sugar and cinnamon. Cut in the butter until all in small crumbs.