Description

These super tender Whole Grain Blueberry Coffeecake Muffins will make all your breakfast and snack dreams come true! They’re packed with tasty and nutrient dense goodness and topped with a buttery cinnamon crumb streusel that takes these muffins to the next level of delicious. Perfect for enjoying with a cup of coffee or tea and sure to please everyone!

Ingredients

Scale

For the muffins:

1 c. whole wheat flour

1 c. spelt flour

1 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. canola oil

1/2 c. maple syrup

1/2 c. milk

1 egg

1 tsp. vanilla

1 c. + 1/4 c. fresh blueberries

For the crumb topping:

3/4 c. spelt flour

1/3 c. brown sugar

1 1/2 tsp. cinnamon

6 Tbsp. unsalted butter, melted

Instructions

Preheat oven to 350. Prep a 12 cup muffin tin. Either line with muffin liners and spray with nonstick baking spray or simply spray the muffin tin with nonstick baking spray. Set aside.
To make the crumb topping, combine the dry ingredients in a small bowl. Add the melted butter and stir until the mixture is combined and clumps together. Set aside.
To make the muffins whisk together dry ingredients in a large bowl. Add in 1 cup blueberries and gently toss to coat. Set aside. In a medium bowl, whisk together the canola oil, maple syrup, milk, egg and vanilla. Add wet ingredients to dry ingredients. Gently mix until just combined.
Divide batter between muffin cups, filling to about just the brim of each cup. Top each muffin with a large spoonful of the crumb topping. Bake for 15 to 17 minutes, or until a toothpick comes out clean, rotating halfway through. Let the muffins cool in the tin for about 10 – 20 minutes before transferring to a wire rack to cool completely. Enjoy!

Keywords: muffins, blueberry, coffeecake, breakfast, baked, snack