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Blueberry Crumble Muffins

I've been experimenting with healthy blueberry muffin recipes for a while now. I've tried many recipes, and don't get me wrong...a lot of them have been pretty good, but to be honest my blueberry muffin cravings weren't satisfied. I think it's all about the texture and that deep blueberry flavor! I missed those awful-for-you Otis Spunkmeyer blueberry muffins with all that sugar on top. But those days are over now, and I am glad about that because I used to be so sick all the time! Those muffins were not worth the hit that my health was taking! BUT! My wife and I finally developed a recipe, that to us, is better than the "real deal." They are absolutely delicious and the texture is so naughty tasting! You won't believe when you try these that they are healthy! The deep blueberry flavor, the perfect sweetness, and I love the topping that this muffin recipe has. It gives it a bit on a crunch, and I'm ALL about the textures! So let's get started!

Here's a picture of our blueberry bushes!

We have 3 of them, and they are ABSOLUTELY LOADED with blueberries. From one bush alone, we have harvested about 10 GALLONS of blueberries! They are so prolific and easy to grow! This is why we decided to create this recipe because we needed to use all these berries up! Our freezers are PACKED with our homegrown organic blueberries!

Here's the recipe:


This recipe makes about 6-8 large muffins. You can double it or make them mini :)


1 C Almond Flour

1/4 C Arrowroot Powder

1/2 Tsp Baking Powder (make sure it doesn't have GMO cornstarch in it. most do)

1/4 Tsp Sea Salt

2 Tsp Vanilla Extract

1 Large Egg

1/4 C Maple Syrup

1/4 C Grapeseed Oil

1/2 C Organic Blueberries (we use frozen from our garden)

Crumble Topping

2 Tbsp Maple Syrup

2 Tbsp Grass Fed Butter

Pinch of Sea Salt

1/4 C Almond Flour

2 Tbsp Arrowroot Powder


Preheat oven @ 350 degrees

Mix dry ingredients in a bowl (almond flour, arrowroot, baking powder, salt):

Add wet ingredients (vanilla, egg, maple syrup, grapeseed oil) & whisk together:

Add blueberries and fold into batter:

Scoop batter into lined muffin tins (we use parchment muffin liners):


Mix all ingredients in a bowl (maple syrup, almond flour, arrowroot, butter, salt). The order doesn't matter :)

The crumb topping makes more of a paste. So the next step is to scoop a little bit of this mixture on top of the muffins. This topping really makes the muffin, so make sure to not skip this step. You can use a small cookie scoop or a spoon to scoop the topping on.

Scoop Topping:

Bake in oven for 20-25 mins until tops are golden brown.

The topping may spread and that is ok! It depends on the temperature of the butter. In this picture it spread a little bit, but it tastes the same: D.E.L.I.C.I.O.U.S! Enjoy this delicious recipe with a warm cup of tea! :)

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