DELICIOUS Whole Grain Blueberry Muffins ─ EatNowCryLater

These whole grain blueberry muffins are DELICIOUS! And guess what?? They're also eggless and butter-less and are STILL super moist! (Okay, fine, there's a little bit of butter in the crumble topping!) :) My kids request these all the time now! :)


RECIPE MAKES 12 BLUEBERRY MUFFINS

FOR THE MUFFINS:

2 cups of white whole wheat flour MINUS 1 Tbsp to coat the blueberries with.

1/4 cup of coconut flour

1/4 cup of wheat germ

1 tsp of salt

1/2 tsp of baking soda

2 tsp of aluminum-free baking powder

4 ounces of cinnamon flavored apple sauce

2 Tbsp of olive oil MINUS a bit to coat your blueberries with.

1 cup of almond milk

1/2 cup of honey

1/4 cup of sugar

1 tsp of vanilla extract

3/4 cup of fresh blueberries


FOR THE CRUMB TOPPING:

1/4 cup of whole wheat flour

1/4 cup of coconut flour

2 Tbsp of sugar

dash of cinnamon

2 Tbsp of melted unsalted butter


INSTRUCTIONS:

Take a Tablespoon of your whole wheat flour and mix it with your fresh blueberries then add in a drizzle of your olive oil. Mix well and set this aside.

PREHEAT OVEN TO 400 Degrees F.

FOR THE CRUMB TOPPING: combine all of the ingredients listed above and crumble the mixture up using your fingers for the best consistency. Set aside until ready to use.

FOR THE MUFFINS: Add all of the ingredients listed above into a large mixing bowl EXCEPT for the coated blueberries. Stir well. Add in your fresh blueberries and mix just until combined. Line your cupcake pan with liners and spray them with some coconut spray. Fill the cupcake liners with your batter, all the way to the top. Add a pinch full of crumb topping to each muffin. Bake for 18-20 minutes or until toothpick comes out clean. Let them rest in the pan for 5 minutes before removing to COOL COMPLETELY on a wire rack.

NOTES:

These may be individually wrapped with saran wrap and kept in an airtight container, left on the counter for 3 days. I think these actually taste even better the next day! :)

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