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Blueberry Crumb Muffin from Lauren Kelly Nutrition
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5 from 2 votes

Blueberry Crumb Muffins

Snack, Breakfast, Muffins
Servings: 12
Author: Lauren Kelly


  • ¾ cup whole wheat flour
  • ¾ cup all purpose flour
  • ½ cup unrefined sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ cup unsweetened applesauce
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • cup Greek yogurt, or buttermilk
  • 1 cup fresh blueberries
  • Crumb Topping:
  • cup brown sugar
  • 2 tablespoons butter or coconut oil, room temperature
  • ¼ cup all purpose flour
  • ¼ teaspoon cinnamon


  • Preheat oven to 400 degrees. Line muffin tin with liners or grease pans with coconut oil.
  • In a large bowl, combine flours, sugar, salt and baking powder.
  • In a separate bowl, mix applesauce, egg, vanilla and buttermilk. Add this mixture to flour mixture. *DO NOT OVERMIX! Muffins will be tough and won't rise.*
  • Fold in blueberries. Fill muffin tins to the top.
  • Make crumb topping: Mix ingredients with a fork and sprinkle over muffins before baking.
  • Bake in preheated oven for 18-20 minutes or until golden brown. Let cool in pan for 5 minutes then transfer to cooling rack.


Makes 12 regular sized muffins or 8 large muffins.