Bakery-Style Blueberry Crumble Muffins
Inspired by a divine local Nashville bakery, these Blueberry Muffins have the classic combination of a crunchy exterior with a moist, blueberry-studded interior.
- 1 1/2 cups all-purpose flour can sub gluten-free AP
- 3/4 cup blanched almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 large eggs room temperature
- 1/2 cup avocado oil
- 1/2 cup white sugar
- 1/2 cup coconut sugar
- 1/4 cup half & half sub full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon blueberry extract (optional but recommended)
- 1 1/4 cups frozen blueberries use 1 1/2 cups for larger bloobs
- 3 tablespoons unsalted butter softened/room temperature
- 1/3 cup all-purpose flour
- 2 tablespoons blanched almond flour
- 3 tablespoons white sugar
- Preheat oven to 375 degrees F and fill 10 cupcake tins with liners (I use 2 6-cup tins but you can use 1 12-cup; it won’t affect the baking).
- In large mixing, combine einkorn, almond flour, salt, baking soda and baking powder. Stir gently to combine. In another medium-sized mixing bowl, crack eggs and check for shells. Add avocado oil, monkfruit, coconut sugar, half & half, vanilla extract and blueberry extract, if using. Whisk until creamy and incorporated.
- Add wet ingredients to dry and fold until just combined. Gently fold in blueberries—note that the more you stir, the more blue your batter will be. I try to only stir a few times.
- Evenly fill cupcake liners with your batter; it should come all the way to the top of the liner, approximately a rounded ⅓ cup.
- In a small bowl, combine all crumble ingredients and use a fork or the tips of your fingers to mix into a crumble consistency (small pebbles). Evenly sprinkle crumble over muffins, pressing very gently into the batter, approximately 1 rounded tablespoon per muffin.
- Bake muffins for 27 minutes, then allow to cool 10 minutes before carefully removing from the tins and placing on a cooling rack. Cool another 20 minutes before enjoying.
- Leftover muffins will keep tightly sealed at room temperature for three days, or frozen 4-6 months. I don’t like refrigerating these, as it seems to dry them out.