Bakery Style Blueberry Muffins with Light Crumb Topping

These blueberry muffins are soft, moist, and filled with juicy blueberries in every bite. The light crumb topping gives them that bakery-style feel, while still keeping the recipe simple and balanced enough to enjoy anytime.

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Prep Time: 20 minutes

Cooking Time: 20 minutes

Serves: 12

Serving Size: 1 muffin

• Ingredients

  • 2 eggs

  • 2 tbsp melted butter

  • 1 tbsp neutral oil, avocado is best

  • ¼ cup applesauce

  • ¼ cup plain Greek yogurt

  • ½ cup brown sugar

  • 1 tbsp maple syrup

  • 2 tsp vanilla

  • 1 tsp lemon zest

  • ¾ tsp salt

  • 1½ cups gluten-free 1:1 flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp cinnamon

  • 1 1/4 cups blueberries

  Crumb Topping

  • 3 tbsp gluten-free flour

  • 1½ tbsp brown sugar

  • 1½ tbsp cold butter

  • pinch salt

• Instructions

  1. Preheat the oven to 400°F.

  2. Mix the wet ingredients in a large bowl.

  3. Mix dry ingredients in a separate bowl then add to the wet ingredients. Mix until combined. 

  4. Rest the batter for 10 minutes.

  5. Toss the blueberries with 1 tsp flour and fold into the batter. 

  6. Evenly fill the muffin cups with the batter.

  7. Combine the crumb topping in a small bowl using a fork or your fingers. 

  8. Sprinkle the crumb topping on top of the muffin batter. 

  9. Bake 400°F 5 minutes, then without opening the oven, turn the heat down to 350°F and bake for 14-15 more minutes. Check the muffins at 10-12 minutes in case they are done early. They should spring back with a touch.

  10. Cool for 10 minutes before removing from the muffin pan.

• Macros per muffin

  Calories - 177

  Carbs - 30.2g

  Protein - 2.7g

  Fat - 5.4g

  Fiber - 1.4g

If you try this recipe, I’d love to hear how it turned out!