Blueberry Lemon Crumble Muffins
Serves 1835 mins prep45 mins cook
Perfect for Father's Day or any summer morning, Blueberry Lemon Crumble Muffins sing of seasonal flavors. These dairy-free muffins are easy to make and even easier to consume. Slightly sweet with a pop of lemony goodness and topped with a crunchy crumble, Blueberry Lemon Crumble Muffins are sure to become a family favorite in no time!
0 servings
What you need
cup blueberry
tbsp unbleached flour
tsp baking powder
tsp kosher salt
tbsp coconut oil
cup granulated sugar
tbsp lemon peel
cup lemon juice
Instructions
1 Preheat the oven to 375°F. Line a muffin tin with paper baking cups, then spray lightly with baking spray. Set aside. 2 Toss the blueberries in the additional two tablespoons of flour. Set aside. 3 In a medium-sized bowl, mix dry ingredients--flour, baking powder and salt--together. Set aside. 4 In a large bowl, whisk the applesauce, coconut oil and sugar together until light and fluffy. 5 Add the lemon zest and lemon juice to the wet ingredients, stirring until combined. 6 Add the eggs to the wet ingredients, stirring until incorporated. 7 Fold the dry ingredients into the wet ingredients, stirring until just mixed. 8 Fold in the blueberries. 9 Using an ice cream scoop, dollop the batter into the lined muffin tin. Set aside. 10 In a small bowl, whisk the dry crumble topping ingredients -- the oats, flour, sugar and salt. Pour in the coconut oil, stirring until the crumble topping comes loosely together. 11 Using your fingers, sprinkle the crumble topping on top of the batter in the muffin tins, dividing evenly between the 18 muffins. 12 Bake for 30-40 minutes or until the crumble is golden brown, then enjoy warm!View original recipe
