Wild Blueberry Crumble Muffins

Recipe by Hannah Dabees for Wyman's

Ingredients:

For the muffins: 

• 12 tablespoons frozen Wyman's Wild Blueberries
•  3 eggs, large
• 1 ¾ cup fine, blanched almond flour
• 1 cup all-purpose flour
• ¼ cup finely ground flaxseed meal
• ¼ cup unsweetened applesauce
• 7 tablespoons cane sugar
• 5 tablespoons avocado oil, or other oil
• 6 tablespoons oat milk, or any milk
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

For the crumble:

• 2 tablespoons oat flour
• 2 tablespoons rolled oats
• 3 tablespoons oil
• 5 tablespoons sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper or silicone liners.
2. In a large bowl, whisk the eggs until slightly frothy. Whisk in the rest of the wet ingredients: applesauce, sugar, oil, milk, and vanilla extract. Fold in the dry ingredients: almond flour, all-purpose flour, flaxseed meal, salt, baking powder, and baking soda. Fold in the blueberries–mix very gently!
3. Pour about ⅓ cup of batter into the prepared muffin tin.
4. In a small bowl, combine all of the crumble ingredients and sprinkle on top of the muffins. Bake for 15-20 minutes, let cool slightly, and enjoy!