Healthy Blueberry Oat Muffins with Almond-Oat Crumble
A healthy and delicious whole grain blueberry muffin perfect for breakfast or snacks.
Ingredients
For The Crumble
- 4 tablespoons white whole wheat flour
- 2 tablespoons large oats
- 2 tablespoons brown sugar
- 2 tablespoons chopped raw almonds
- 2 tablespoons melted coconut oil
For The Muffins
- 1/2 cup large oats
- 1 cup low-fat buttermilk
- 1 large egg
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 1 tablespoon melted coconut oil may sub canola or veg oil
- 1 teaspoon vanilla extract
- 1 1/4 cup white whole wheat or whole wheat pastry flour
- 2 heaping tablespoons ground flax
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 degrees F. Line a muffin tin with 12 liners or grease liberally.
For the crumble:
- In a small bowl, combine the flour, oats, brown sugar and chopped almonds. Add in the melted coconut oil and stir to combine until crumbs are formed. Set aside
For the muffins
- In a large bowl, combine the oats and the buttermilk. Let the mixture soak for about 10 minutes. Stir in the egg, both sugars, coconut oil and vanilla. Add in the flour, flax, baking powder, baking soda, and salt. Gently stir until it blended about halfway then add in the blueberries and gently stir just until combined. A few streaks of flour is okay, do not over mix. Scoop the batter into the prepared muffin tin, then top each muffin with the crumble. Bake for about 18 to 20 minutes until tops are golden brown and a toothpick comes out clean.
- Store at room temperature in an airtight container or freeze in a ziploc bag.