Blueberry Crumble Muffins

These muffins were a huge hit with readers, offering all the sweet, crumbly goodness of your favorite blueberry muffin with whole, healthy ingredients.

Photo: KAROLINA WIERCIGROCH

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Don’t sequester muffins to the breakfast table only. These blueberry crumble muffins are good snacks any time of day. What makes this recipe pop is the homemade crumble made of pecans, cinnamon, nutmeg, and a pinch of salt.

Servings
12
Prep Time
25 min
Cook Time
25 min
Duration
50 min

Ingredients

  • 2 cups plus 3 tbsp white whole-wheat flour, divided (TRY: King Arthur Flour White Whole Wheat)
  • 2/3 cup plus 3 tbsp organic evaporated cane juice, divided
  • 1 oz raw unsalted pecans, finely chopped
  • 1 1/2 tsp. ground cinnamon, divided
  • 1/4 tsp. plus 1/8 tsp ground nutmeg, divided
  • 1/2 tsp. plus 1/8 tsp sea salt, divided
  • 2 Tbsp. organic unsalted butter, melted
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 cups fresh blueberries, washed and dried thoroughly
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 3 Tbsp. safflower oil

Preparation

  1. Preheat oven to 375°F and line a 12-count muffin tin with paper liners.
  2. Prepare crumble topping: In a small bowl, combine 3 tbsp flour, 3 Tbsp. cane juice, pecans, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg and 1/8 tsp. salt. Drizzle in butter and stir with a fork until just moistened. Set aside.
  3. In a large bowl, whisk remaining 2 cups flour, 2/3 cup cane juice, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. salt, baking powder and baking soda. Gently stir in blueberries. In a medium bowl, whisk egg, buttermilk and oil. Add to blueberry mixture and stir until just moistened. Spoon into muffin cups.
  4. With your fingers, crumble topping over muffin batter. Bake in center of oven, rotating tin halfway through, until edges are lightly browned and a toothpick comes out clean when inserted in center, 18 to 20 minutes. Remove from oven and let cool in tin for 5 minutes. Carefully remove muffins from tin and transfer to a cooling rack. (TIP: These muffins are best served warm!)

Nutrition Information

  • Serving Size 1 muffin
  • Calories 235
  • Carbohydrate Content 37 g
  • Cholesterol Content 24 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 5 g
  • Saturated Fat Content 2 g
  • Sodium Content 182 mg
  • Sugar Content 18 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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