Healthy Days and Nourishing Ways

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Blueberry Crumb Muffins
(Makes 1 ½ dozen)

Crumb Topping

·         ¼ cup butter, softened

·         1/3 cup sugar

·         ¼ cup sprouted whole wheat flour

·         ¼ cup whole wheat pastry flour

·         ½ tsp. cinnamon


·         1 cup sprouted whole wheat flour

·         1 cup whole wheat pastry flour

·         2 tsps. baking soda

·         1 tsp. salt

·         1 tsp. cinnamon

·         2 eggs

·         4 to 6 tbsps. molasses, honey, or maple syrup

·         2 tsps. lemon zest

·         1 cup milk

·         4 tbsps. melted butter or coconut oil

·         2 cups blueberries

Grease 1 ½ dozen muffin cups. In a small bowl combine the crumb topping ingredients, stirring with a fork or pastry blender. Set aside. In a large bowl combine the following muffin ingredients: the flours, baking soda, salt, and cinnamon. In a medium size bowl beat the eggs. Add your choice of sweetener, lemon zest, milk, and melted butter or coconut oil. Blend well. Add the wet ingredients to the dry ingredients, mixing just enough to combine. Fold in the blueberries and fill muffin cups. Spread some crumb topping on each muffin and bake in a 400 degree oven for 15 to 20 minutes, or until a tooth pick inserted in one comes out clean.
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