Blueberry Muffins with //Crumble//
How are you doing? This morning was really one of the bests. I woke up, read a bit, did my meditation, yoga, listened to music and made pancakes. You know those perfect mornings? uhum, that was the one.
Back to muffins. Basically they are made with simple ingredients and also with my pancake mix I posted a while ago. Which makes the recipe super easy and great since, with the pancake mix you can literally make 2 recipes. With the same batch, I made muffins and pancakes. If you know what I mean, they're epic!
Also, a big shoutout to Danielle Walker for this great recipe. And if you know me, you know I changed a few ingredients just to adjust the recipe to what I had in our kitchen.
The blueberries add such a great taste to it. And am I the only one who goes crazy about them when they're cooked? Anyways, comment down below because I'm dying to know what you like. I love to post recipes for people who want them. logical, right?
I had to add this part to the blog. When I cook I seem to forget things easily. For instance, when I made a chocolate fudge, I did the whole recipe, put them in the freezer, only to realize that I had forgotten 1 cup of almond butter. So when I ate them -guess what?- they tasted cacao powder. I mean, they were still good, but... yeah, not so much. So yesterday, when making those muffins. I put them in the oven, and realized I had forgotten the 2 eggs. Good job, Clara. They were as hard as rocks. Lesson of the story: I would recommend not forgetting ingredients. End of story.
(side note: I re-made this recipe with the eggs; MUCH better!!! ☺️)
Oh and how could I forget the crumble? Such a nice addition to the muffins. By the way, those muffins are enjoyed anytime. They aren't really full of sugar so you won't feel like you're eating dessert for breakfast but you'll also be satisfied eating them as a treat.
Okay, okay, here we go.
- 2 eggs, room temperature
- 2 tbsp fresh lemon juice
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1/2 warm water
- 1/3 cup honey or pure maple syrup
- 1 3/4 cups of Pancake Mix ( see post )
- 1/2 tsp ground cinnamon
- 1/2 cup fresh blueberries
- 1/3 cup raw pecans ( or walnuts )
- 1 tbsp shredded coconut
- 1 tbsp solid coconut oil
- 1 tbsp almond flour or amaranth flour
- 1 tbsp honey (or maple syrup for vegetarian option)
- 3/4 tsp ground cinnamon
- 1 large date, pitted
- pinch of sea salt
- Preheat the oven to 350F.
- Grease 10 cups of a muffin pan with coconut oil.
- Place all the muffin ingredients except the blueberries in a food processor or a high speed blender. Scrape down the sides from time to time and blend again.
- Place the mixture in the muffin cups.
- To prepare the crumble, blend all the crumble ingredients in a food processor or high speed blender to obtain a crumbly mixture that you will then apply (whatever amount you want) on your un-cooked muffins.
- Place in the oven for 20-25 minutes or until a toothpick comes out clean.
- Cool for about 10 minutes before eating directly, freezing for longer preservation, or letting them at room temperature for a quick breakfast or snack.
Bon appétit les amis!