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–+ servings

Blueberry Oat-Crumble Muffins

Marla Hingley
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12

Ingredients
  

Crumble Topping

  • ½ cup GF old fashioned oats
  • ¼ cup brown sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 2 Tbsp butter or margarine chilled & cubed

Muffins

  • 1 egg room temp
  • ½ cup milk or milk substitute room temp
  • 1 tsp vanilla
  • 6 Tbsp butter melted & cooled
  • 1 ½ cups
  • ¾ cup sugar
  • ½ cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 1 cup blueberries fresh or frozen/thawed, divided

Instructions
 

  • For topping combine all ingredients, using fingers to incorporate butter into pea sized crumbs. Set aside.
  • For the muffins, whisk together the egg, milk, vanilla, and butter. In a large bowl whisk together the remaining dry ingredients. Add in the egg mixture, stirring until just combined, then fold in ¾ cup of the blueberries.
  • Drop batter into paper lined muffin tins to 2/3 full, and top with 1 Tbsp or so of the crumble mixture. Top with a few of the reserved blueberries.
  • Bake at 375°F for 25-30 minutes.
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