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RECIPE
18 INGREDIENTS8 STEPS50min

Blueberry Crumb Muffins

4.4
5 Ratings
This combination results in a tender, dense but not heavy, perfectly moist muffin. Studded with blueberries and lightly sweetened with honey and sucanat.
Blueberry Crumb Muffins Recipe | SideChef
This combination results in a tender, dense but not heavy, perfectly moist muffin. Studded with blueberries and lightly sweetened with honey and sucanat.
Edible Perspective
Food photographer. Recipe developer. Blogger {Edible Perspective}. Author {Baked Doughnuts for Everyone}. Adventure seeker. Colorado lover.
http://www.edibleperspective.com/
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Fulfilled by
Edible Perspective
Food photographer. Recipe developer. Blogger {Edible Perspective}. Author {Baked Doughnuts for Everyone}. Adventure seeker. Colorado lover.
http://www.edibleperspective.com/
50min
Total Time
$1.36
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1/4 cup
Brown Sugar
3 Tbsp
Coconut Oil
1/2 tsp
Ground Cinnamon
1 cup
Oat Flour
1/2 cup
Almond Flour
1/2 tsp
Baking Soda
1 tsp
1/3 cup
Almond Milk
1/3 cup
1/4 cup
Unrefined Coconut Oil
1 1/4 cups
1
Orange , zested
3 Tbsp
Oat Flour
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Nutrition Per Serving

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CALORIES
285
FAT
12.8 g
PROTEIN
6.1 g
CARBS
38.4 g

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C) and line a muffin tin with liners.
Step 2
For the crumb topping: place Old Fashioned Rolled Oats (1/4 cup) , Brown Sugar (1/4 cup) , Oat Flour (3 Tbsp) , soften Coconut Oil (3 Tbsp) , Ground Cinnamon (1/2 tsp) , and Salt (1/2 tsp) in a bowl and mash together with a fork until combined and crumbly. Set aside.
Step 3
Add Oat Flour (1 cup) , Raw Buckwheat Flour (3/4 cup) , Almond Flour (1/2 cup) , Baking Soda (1/2 tsp) and Salt (1/2 tsp) to a large bowl and mix well.
Step 4
Whisk the Eggs (2) in separate bowl and then whisk in Unsweetened Apple Sauce (1/2 cup) , Almond Milk (1/3 cup) , Vanilla Extract (1 Tbsp) and Honey (1/3 cup) until smooth. Whisk in Orange (1) .
Step 5
Vigorously whisk in the Unrefined Coconut Oil (1/4 cup) and immediately pour the wet mixture into the dry, to avoid the coconut oil from separating. Stir with a large spoon until just combined. Do not over stir.
Step 6
Fold in the Fresh Blueberries (1 1/4 cups) with minimal stirring.
Step 7
Promptly spoon the mixture into the muffin liners about 2/3 the way full. Sprinkle the crumb topping on each muffin and bake for about 25-30 minutes until a toothpick comes out clean. The tops will turn golden brown.
Step 8
Let completely cool before peeling the liner off. Muffins hold together fully once cooled.
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Nutrition Per Serving
Calories
285
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
7.9 g
40%
Trans Fat
0.0 g
--
Cholesterol
30.4 mg
10%
Carbohydrates
38.4 g
14%
Fiber
4.2 g
15%
Sugars
17.6 g
--
Protein
6.1 g
12%
Sodium
276.1 mg
12%
Vitamin D
0.2 µg
1%
Calcium
48.2 mg
4%
Iron
1.8 mg
10%
Potassium
157.4 mg
3%
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