Blueberry Streusel Muffins
This is our favourite blueberry muffins recipe! With a perfectly crumbly Streusel topping, these moist and flavourful treats are a delightful twist on the classic muffin.
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
Wet Ingredients
- 2 Eggs
- ½ Cup Milk
- 1/3 Cup Rich Glen Lemon Lime Agrumato Olive Oil
- ½ Cup Rich Glen Olive Blossom Honey
- 1 Tsp Pure Vanilla Extract
Dry Ingredients
- 1 ½ Cups SR Flour
- 2 Scoops of Vanilla Protein Powder (Or sub for ½ Cup Almond Flour)
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- ¾ Cup Fresh Blueberries
- ½ Cup White Chocolate Chips
- 2 Tbsp Rich Glen Pomegranate Balsamic
Streusel Topping
- 3 Tbsp Plain Flour
- 3 Tbsp Coconut Sugar
- 1 Tsp Cinnamon
- 1 Tbsp Coconut Oil
Directions
- Preheat the oven to 180°C.
- Spray a 12-hole muffin tin with Rich Glen Olive Oil Spray, or line it with patty pans, and set it aside.
- In a large mixing bowl, add the wet ingredients and mix thoroughly.
- Then, add the dry ingredients and fold through gently until well combined.
- Next, add the chocolate and blueberries, folding through lightly until just combined.
- Then, add the Rich Glen Pomegranate Balsamic and gently swirl it through.
- Spoon the mixture into the muffin tray until each is approximately ¾ full.
- To make the Streusel Topping, mix together the flour, coconut sugar, and cinnamon. Then, add the coconut oil and mix until it forms a crumbly texture. Gently spoon it onto the top of the muffins.
- Place it in the oven to bake for 30-35 minutes or until golden on top and a skewer comes out clean when inserted.
