Blueberry Lemon Crumble Muffins
User Reviews
5.0
3 reviews
Excellent
Blueberry Lemon Crumble Muffins
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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!
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Ingredients
Muffins
- 2 cups blueberries
- 2 tablespoons all-purpose flour (for coating blueberries)
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- ½ cup unsweetened applesauce
- ¼ cup avocado oil or coconut oil, melted
- ¼ cup freshly squeezed lemon juice
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Crumble
- ½ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 3 tablespoons avocado oil or coconut oil, melted
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper baking cups, then spray lightly with baking spray. Set aside.
- Toss the blueberries in the additional two tablespoons of flour. Set aside.
- Measure the sugar into a large bowl. Add the lemon zest, and gently stir until fragrant. This releases the oils from the zest and makes the muffins smell and taste so wonderfully lemony.
- Add the applesauce and avocado oil to the sugar mixture. Whisk together until light and fluffy.
- Pour in the lemon juice to the wet ingredients, and stir to combine.
- Add the eggs and vanilla extract to the wet ingredients, and stir until completely incorporated, and set aside.
- In a medium-sized bowl, measure in the flour, baking powder and salt. Whisk to combine.
- Sprinkle the dry ingredients into the wet ingredients, and stir until just mixed.
- Pour in the blueberries, and gently stir into the batter until just combined. Use a soft hand when doing this folding so that the berries do not burst.
- Use an ice cream scoop or a large cookie scoop to dollop 3 tablespoons of the batter into the lined muffin tin. Set aside.
- Make the streusel topping. In a small bowl, whisk the oats, flour, sugar and salt together. Pour in the oil, and stir until the crumble topping comes together loosely.
- Use your fingers to sprinkle the crumble topping on top of the batter in the muffin tins, dividing evenly between the 15 muffins.
- Bake for 30-35 minutes or until the crumble is golden brown, then enjoy warm!
Nutrition Information
Show Details
Serving
1 muffin
Calories
191kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Cholesterol
21mg
(7%)
Sodium
152mg
(6%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 15(3T) muffins
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 191kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 21mg | 7% |
| Sodium | 152mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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