| Gluten Free + Dairy Free + Refined Sugar Free + Soy Free |

During the holidays, there’s nothing better than waking up to the smell of fresh baked goods that bring back memories of holidays as a kid and feelings of holiday cheer. I don’t know about you but in my family, celebrating the holidays together means lots of sleepovers, lounging around, and eating. Since I’m the early riser, I love to wake and bake (not that kind of wake and bake). Wake up and bake some fresh, sweet and delicious goods that will get everyone excited to come into the kitchen and eat. A smell that will permeate through the entire house and get everyone out of bed the moment they wake up and get a whiff.

 

The kitchen is such a special place in a home. For many of us, it’s where we spend so much of our time even if we’re not cooking. It’s the room where everyone gathers together and connects. There’s so much love and emotion in a kitchen and it really is the heart of the home. When we cook with love it feeds not only our soul, but also the souls of the people we love. So what better way to start the holidays than with a sweet, warm and delicious muffin baked with love?

 

 

These blueberry crumble muffins are exactly what they sound like. Warm and juicy blueberries with a cinnamon crumble on top, together making them absolutely delicious. Another memory from growing up during the holidays is not just eating at the kitchen table, but taking our food to the couch too. All day we move from the kitchen, to the living room, to the couch, and then back to the kitchen. With that being said, this recipe is one that mom and dad will definitely not approve of eating on the couch. Crumbs everywhereee.

 

They are super easy to make and they’re a family hit. Put on your comfy clothes, get the fireplace going, whip out a fun game or watch the parade on tv and get these muffins on the table. Ultimate thanksgiving vibes.

 

Ingredients

Oat Flour or Almond Flour (I used Bob’s Red Mill Gluten Free Oats in the blender to make the flour)

Bob’s Red Mill Almond Flour

Coconut Sugar

Salt

Baking Powder

Coconut Oil

Egg (medium)

Maple Syrup

Almond Milk

Vanilla Extract

Fresh Blueberries

Happy Cooking!

ashley signature

 

 

Print Recipe
blueberry crumble muffins
Prep Time 10 min
Cook Time 25 min
Servings
8-10
Ingredients
Muffin
Crumble
Prep Time 10 min
Cook Time 25 min
Servings
8-10
Ingredients
Muffin
Crumble
Instructions
  1. Melt coconut oil. Let sit and cool (just for muffins, not for crumble)
  2. Preheat oven to 400*. Grease muffin pan with coconut oil or insert cupcake liners.
  3. In large bowl, whisk together oat flour, almond flour, collagen, salt, and baking powder.
  4. In a smaller bowl, mix together coconut oil, egg, mayple syrup, almond milk and vanilla extract.
  5. Add wet ingredients to dry ingredients and mix with a fork.
  6. Add blueberries and fold in with spatula. Leave about 1/2 cup out if you want to leave for topping.
  7. Scoop the batter into each muffin tin filling 2/3 way.
  8. Option to add the rest of blueberries on top.
  9. Add crumble on top and bake for 20-30 mins.
Crumble
  1. Add all ingredients to a bowl and mix up with a fork to keep some clumps. Make sure the coconut oil is not melted so you can mix the ingredients into a "crumb" like texture rather than a smooth texture.
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