Today is national blueberry muffin day! In honor of that, I’m bringing you an extra special blueberry streusel muffin recipe. It’s a little bit complicated and there are a few steps to it, but don’t let that put you off! These little muffins are packed with flavor, contrasting textures and are really, really yummy.
Blueberry Streusel Muffins!
I have had the idea for these muffins floating around in my head for the past couple of weeks: a blueberry and pecan muffin with a layer of blueberry jam and a crumb topping. Doesn’t that sound amazing? When I saw that blueberry muffin day was coming up and I found pints of fresh, organic, juicy and sweet blueberries at the market for a reasonable price, I knew that their time had come.
Muffins with blueberry jam and a crumble topping!
First, you need to make the blueberry jam. I decided to make a raw chia blueberry jam, which is just about the easiest thing in the world.
Blueberry Chia Jam
Then, the crumble topping.
Crumble Topping
And finally the muffin dough itself. And then you put it all together!
Step One
Step Two
Step Three
Step Four
- 1 pint of organic blueberries
- 2 tbsps chia seeds
- Stevia to taste (optional)
- Tiny, tiny pinch of salt
- 1 1/4 cups oat flour (I use certified gluten-free oat flour)
- 1/4 cup coconut palm sugar
- 3/8 tsp cinnamon
- 1/2 tbsp black strap molasses
- 1/4 cup vegan butter, melted and cooled
- 3/4 cup millet flour
- 3/4 cup oat flour
- 1/2 cup arrowroot powder
- 1/4 cup tapioca starch
- 1 tbsp baking soda
- 1/2 cup coconut palm sugar
- 3/4 tsp xanthan gum
- 1/2 tsp salt
- 1 cup vegan milk
- 1/4 cup pecan oil or olive oil
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3 tbsps maple syrup
- 1/2 cup organic blueberries
- 1/2 cup chopped pecans
- Rinse the blueberries and then add them to a blender.
- Blend for a few seconds until blueberries have been broken up but they still have a lot of texture to them.
- Transfer to a small bowl.
- Add chia seeds, tiny (and I mean tiny) pinch of salt and a little stevia (if using), and stir to combine.
- Refrigerate for about 30 minutes to allow it to firm up.
- Mix together oat flour, coconut palm sugar and cinnamon.
- Add molasses and melted vegan butter.
- Using a spatula combine the ingredients using a chopping motion until it forms small crumbs.
- If necessary, break apart large clumps with your fingers.
- Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Prepare a muffin tin by adding liners or lightly greasing it.
- Mix together dry ingredients in a large mixing bowl.
- In a medium mixing bowl, mix together wet ingredients.
- Add the wet ingredients to the dry and stir with a spatula until just mixed.
- Add the blueberries and pecans and fold in until just combined.
- Fill the muffin cups about 3/4 full with the muffin dough and then make a well in each one.
- Add a heaping tsp of blueberry chia jam.
- Add another tbsp or so of muffin dough on top of the jam filling and spread out the mixture a little using your fingers to cover the jam.
- Wash and dry your hands!
- Sprinkle a generous amount of the crumb topping over each muffin and gently press it down with your fingers so it sticks to the muffin.
- Bake for about 40 minutes, until a light golden brown and a skewer inserted into the middle of the muffin comes out clean or with just a few large, moist crumbs.
- Allow to cool for at least five minutes before eating.
Look at that!
You will likely have a bit more crumble topping and blueberry chia jam than you will need. But that’s okay because you can do as I did and make little blueberry crumbles! Just pop them in the oven for about 15 minutes.
Blueberry Crumbles!
Happy blueberry muffin day!
Yummy!
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