Fluffy Blueberry Muffins with Crumb Topping are made with no refined sugar! These Healthy blueberry muffins are gluten free and perfect for easy breakfast or quick snacks.
One of the most easy muffin recipes in the world (in my opinion) are blueberry muffins! You can literally find thousands of blueberry muffin recipes on the Internet.
This recipe is different than most! Originally intended as a Jordan Marsh blueberry muffin copycat, I created this healthy blueberry muffin to taste similar to that original recipe while making it gluten free and with no refined sugars.
How to Make Blueberry Muffins with Crumble Topping
These moist blueberry muffins are delicious and they also have a coconut sugar crumble that creates a delicious crunch on top.
Ingredients You Need to Make Homemade Easy Blueberry Muffins
To begin baking blueberry crumb muffins, gather up the following ingredients:
- coconut oil
- coconut sugar
- eggs
- vanilla extract
- Gluten free 1-to-1 baking flour
- salt
- baking powder
- almond milk
- fresh blueberries
- cinnamon
Tips for Refined Sugar Free Baking
I’m a huge fan of baking with coconut sugar. Baking with coconut sugar is one of the easiest ways to begin to remove refined sugars from your diet.
I definitely use regular white sugar from time to time. There is really no replacement (again in my opinion!) when you are making certain baked goods.
But, for a recipe that I am making on more of a regular basis, I try to swap out regular white sugar for coconut sugar or another sweetener that is not refined.
Here are a few ideas for how to sweeten your baked goods with zero refined sugar:
- coconut sugar
- raw maple syrup
- raw honey
- stevia
- monk fruit sweetener
- erythritol
I get many of my healthy baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy treat recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
How to Make Healthy Blueberry Muffins with Crumb Topping
This recipe for homemade blueberry muffins can be put together in no time at all!
- Start by preheating your oven to 375F and creaming the coconut oil and sugar.
- Once the coconut oil and sugar mixture is creamy, add eggs, one at a time, beating well after each addition. Then, add the vanilla extract.
- Sift and/or whisk together the flour, salt and baking powder. Then, add to the wet ingredients alternatively with the almond milk.
- Crush half of the fresh blueberries with a fork and mix into the batter. Fold in remaining blueberries.
- Mix together 1/4 cup coconut sugar, 1/2 tsp cinnamon and 1 tbsp coconut oil to make blueberry crumble muffin topping.
- Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop. Evenly sprinkle the crumble over the top.
- Bake at 375 for 25-30 minutes. Keep an eye on the sides and ensure they don’t burn. If you like crispy tops, bake towards the longer end of the range.
Here Are A Few Of My Favorite Breads And Muffins On The Blog:
- Carrot Cake Breakfast Bread
- Double Chocolate Zucchini Muffins
- Gluten Free Banana Bread
- Almond Flour Banana Muffins
- Gluten Free Chocolate Chip Muffins
Follow Me On Social Media!
Like This Recipe for Blueberry Muffins with Crumb Topping? Give It A Try And Share It On Instagram! Tag Me @Mommafitlyndsey!
Blueberry Muffins with Crumb Topping
Ingredients
Wet Ingredients
- 1/2 cup coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup coconut sugar
Dry Ingredients
- 2 cups gluten free 1-for-1 baking flour Bob's Red Mill or King Arthur recommended
- 1/2 tsp salt
- 2 tsp baking powder
Other Ingredients
- 2 cups fresh blueberries
- 1/2 cup almond milk
Crumble Topping Ingredients
- 1/4 cup coconut sugar
- 1 tbsp coconut oil
- 1/2 tsp cinnamon
Instructions
-
Start by preheating your oven to 375F and creaming the coconut oil and sugar.
-
Once the coconut oil and sugar mixture is creamy, add eggs, one at a time, beating well after each addition. Then, add the vanilla extract.
-
Sift and/or whisk together the flour, salt and baking powder. Then, add to the wet ingredients alternatively with the almond milk.
-
Crush half of the fresh blueberries with a fork and mix into the batter. Fold in remaining blueberries.
-
Mix together 1/4 cup coconut sugar, 1/2 tsp cinnamon and 1 tbsp coconut oil to make blueberry crumble muffin topping.
-
Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop. Evenly sprinkle the crumble over the top.
-
Bake at 375 for 25-30 minutes. Keep an eye on the sides and ensure they don't burn. If you like crispy tops, bake towards the longer end of the range.
Leave a Reply