Blueberry Crumble Muffins with Dark Chocolate Chips
Made from scratch blueberry muffins with dark chocolate chips and a brown sugar, cinnamon and butter crumble
Servings: 12
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.
