Soft, sweet muffins studded with blueberries and loaded with crumb topping. These vegan blueberry crumb muffins are healthy, gluten free and naturally sweetened!
Happy Monday, lovelies! How was your weekend? The weather here has finally taken a turn for the warm and sunny, and I think it’s safe to say it’s actually here to stay! Like the weather, life around here has been lovely lately. I feel like I’m really clicking as far as loving work and life and the blog and feeling balanced with everything in general. Hope things with you all are peachy!!
Speaking of peaches, none of those today – that was last week! But I DO have these pretty little vegan blueberry crumb muffins for you.
I have to say, in the breakfast/brunch world, I usually avoid muffins, while always going with something like pancakes, doughnuts, or waffles. I’m not sure why, but muffins always seemed inferior to me. Probably because they’re almost always not filling, too dry, or just boring. Poor muffins! I realize it’s so not fair and that I maybe I haven’t given muffins a fair chance.
Therefore, today is the day that muffins get a healthy makeover and they are most definitely on the same level as those other decadent, sweet, breakfast treats. Because, how crumb topping can literally take any boring food and catapult it to delicious land.
Who run the world? Crumb topping. Beyonce told me that was a potential version of that song, originally. Moving on – let’s talk muffins!
First of all, we start with two simple dry ingredients – coconut flour, and whole grain rolled oats, ground to make oat flour. The combination of the two creates muffins that are soft and cake-like from the coconut flour, while the oat flour gives them great heartiness, structure, and a slightly nutty flavor.
We’re off to a good start, muffins!
I just can’t with that blueberry ooze, by the way.
Next is the wet ingredients! Super simple, per usual. Flax eggs for binding, nutrition, and a teeny bit of texture, date paste for rich sweetness and general perfection since, dates are perfect in every way, and almond milk to bring the muffin batter together.
Once the batter is thoroughly mixed, we need the bluebs for our vegan blueberry crumb muffins! Yes, I actually call them bluebs, and I realize how close that is to boobs now that I’ve typed and said it in my head multiple times. Sorry for saying boobs. Back to bluebs.
I used fresh, and fold them into the batter. Be VERY gentle with this step. Those little guys pop so easily and can bleed their beautiful color – which honestly is not a huge problem, it just looks even more pretty – but if all of them burst, you may end up with a discolored batter. Still delicious, but to keep the muffins stunning with beautiful blueberry jewels, take it easy when stirring them into the batter, okay?
Do you guys know all the health benefits berries have?! Read more about these amazing little health bombs here!
Last is the crown for our pretty blueberry muffins – the crumb topping! Mix oat flour with whole oats, date paste, and vanilla for extra flavor. It bakes into a chewy, almost cookie like topping. Divine.
Although it’s an extra step and bowl to make the crumb topping, it is SO worth it. I’m totally the person that picks off the crumb of anything topped with crumb. No shame. As a result, this recipe amount ensures you’ll have PLENTY of crumb topping for each muffin, and you’ll definitely have some leftover. So, use it to top nice cream, throw it on a smoothie, or as a random snack.
Finally, we’re ready to assemble! Use a 1/4 cup measure to spoon batter into each sprayed/nonstick muffin cup. Remember to be careful with the bluebs!!
Next is the crumb topping. I put about 2 tablespoons onto each muffin, and gently press so that it’ll stick and bake into the batter and not all just topple off when you take a bite – nobody wants wasted crumb topping – NOBODY.
Once you’ve got all the muffins topped with the crumb, press on a few more blueberries – ya know, to show people what they’re going to get underneath!
That sounded weird, but you guys know what I mean.
Bake the vegan blueberry crumb muffins for 20 minutes. They should be nice and golden and beautiful on top, and the blueberries will get pretty and shiny!
That bite though. SO beautiful on the inside!
These vegan blueberry crumb muffins are soft, sweet, loaded with pops of juicy blueberries, and covered in chewy crumb topping. Great to make ahead for a week of healthy breakfasts, while equally fabulous as an impressive, healthy treat for any fun spring brunch gatherings.
Hope you guys love these.!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!