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Oh boy, these are a treat!
How do you make homemade blueberry muffins taste even better? Add dark chocolate chips! This Blueberry Crumble Muffin recipe is ‘some-what-healthy-ish’. I mean they do have fruit in them and are made with coconut oil….Okay, there is the butter. And flour. And sugar. But I can assure you they are more healthier than a coffee shop or store-bought blueberry muffin.
NO preservatives, NO ingredients you can’t pronounce.
Every bite is loaded with blueberries and dark chocolate. And the brown sugar, cinnamon and butter crumble on top just makes them so much tastier.
And they are really pretty sitting in your cake or muffin display on the counter-top. But leaving them in site means that they ‘call your name’ each time you walk by them. Dangerous!
These muffins are not super sweet. They have just the right touch of sweetness. And the dark chocolate chips add a little sweetness also.
We enjoyed them for breakfast, an afternoon snack and even as a dessert after dinner. I tried not to eat three in one day, but it is kind of tempting.
I realize it’s easy to just buy a package or box of blueberry muffin mix. We all get short on time and look for something easy and quick for breakfasts and desserts. But if you try this recipe, I think you will see that it is not very time-consuming and the reward is well worth it.
They will keep well on the countertop for a couple of days. Move them to the refrigerator after that…if they are still around!
Blueberry Crumble Muffins with Dark Chocolate Chips
Ingredients
Muffin Ingredients
- 1/2 cup Coconut oil
- 1/2 cup Almond milk
- 1/2 cup Sugar
- 1 tsp Vanilla
- 2 Eggs
- 2 cups All-purpose flour
- 1/4 tsp Salt
- 2 tsp Baking powder
- 1 cup Dark chocolate chips
- 1 1/2 cups Frozen blueberries
Crumb Topping Ingredients
- 1/2 cup All-purpose flour
- 1/4 cup Dark brown sugar
- 1 tsp Cinnamon
- 1/4-1/2 tsp Kosher salt
- 2 tbs Butter, softened
Instructions
Muffin Instructions
- Preheat the oven to 350 degrees. Spray a 12 muffin pan with non-stick cooking spray.
- In a medium sized bowl, whisk together the flour, salt and baking powder. Set aside
- In a mixing bowl, mix coconut oil, almond milk and sugar on medium to medium high for 2 minutes.
- Add eggs, one at a time. Mix well and add in the vanilla.
- On low to medium speed slowly add the flour just until incorporated. (Don't over-mix)
- Stir in the chocolate chips and 1 1/4 cups of the blueberries. (Reserve 1/4 cup of blueberries for topping the muffins after you've put in the muffin pan.)
- Divide batter between 12 muffin pan.
- Top muffins with remaining 1/4 cup blueberries. (Sometimes the blueberries will sink to the bottom while cooking. This will ensure you have blueberries on top once the muffins have cooked.)
Crumb Topping Instructions
- In a small bowl using a fork, mix all crumb topping ingredients together until you have a course, crumbly consistency.
- Divide equally over the top of the muffin batter.
- Bake muffins at 350 degrees for about 25-30 minutes. Insert a toothpick into center of muffin to make sure they are done. When the toothpick comes out clean, muffins are done. Don't over-cook.
- Let cool in muffin pan for about 10 minutes. Can move to a wire rack to finish cooling.
Looking for more blueberry inspiration?
Mango and Blueberry Smoothie
