Blueberry Crumble Muffins

These blueberry gluten free crumble muffins are the ultimate autumn treat.

The fruity chia jam centre is so deliciously gooey and adds extra blueberry-ness. To really top it off though, we've added a crunchy crumble for the perfect finishing touch. I really love making these for family gatherings or as a weekend treat. They are so warming and indulgent any I really hope you love them as much as we do at Livia's Kitchen.

If you make this recipe please tag your photos with #liviaskitchen as I love seeing them all on Instagram!

Prep: 30 minutes

Cook: 40 - 45 minutes

Total: 1 hour 10 minutes

medium

Ingredients:

    Muffin

  • 2 tablespoons of melted coconut oil (40g)+ extra for greasing,3 flax eggs (3 tablespoons ground flax + 9 tablespoons water),1 1/2 cups almond milk (300ml),1/2 cup coconut sugar (60g),3 cups ground almonds (325g),1 cup buckwheat flour (160g),3 teaspoons vanilla powder,1 1/4 cup maple syrup (250ml),1 cup blueberries (140g)

    • Blueberry chia jam

  • 1 1/2 cups blueberries,1/2 teaspoon vanilla powder,2 tablespoons maple syrup,3 tablespoons chia seeds

    • Crumble topping

  • 1/2 cup oats (30g),5 Pitted Medjool dates,1/4 cup (15g) desiccated coconut,1/2 tablespoon coconut oil

Method

  • Begin by pre-heating the oven to 180 degrees celsius and greasing a silicone muffin tin with a little bit of coconut oil.

  • Next, add all of the blueberry jam ingredients to a pan over a medium heat and leave to simmer stirring occasionally.

  • Whilst the jam cooks, add all of the cake ingredients to a bowl and mix well to combine. Spoon the mix into the muffin holes so that each is half full.

  • Add the dates for the crumble topping to a food processor and pulse a couple of times so that they begin to break down. Add the other ingredients and pulse until you have a crumbley mixture.

  • Spoon a teaspoon of the jam into the middle of each muffin and then add some cake mix on top so that the jam is covered. Sprinkle the crumble mixture on top and place into the oven to make for 40 minutes. (Keep and eye on the crumble and if it begins to look as though it's burning, cover with tin foil)

  • Leave the muffins to cool for at least 10 minutes before removing from the tin.

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