Blueberry Crumble Muffins

Blueberry Crumble Muffins

Muffins with morning sun coming in through the blinds. 

What a sight to wake up to on a weekend morning!

The  blank canvas I started with today was Mom's Place Gluten Free Blueberry Muffins w/ Crumble Topping. I love customizing a packaged product to create something unique. The muffins themselves without the changes taste great, just like homemade. The muffins with the modifications add a kick of flavor.

I modified the package directions and added the following to the mix:

• 1/3 cup oil
• 2 flax eggs
• 1 cup plain Greek Yogurt *See NOTE
• 1 tbsp vanilla extract
• 1 cup fresh blueberries
• 1 cup ground flax seeds
• 1/4 cup water
• 1/4 cup diced fresh ginger 

NOTE: to make vegan ... soak 1 cup of cashews in water overnight and blend

The taste and texture calls you back for more!

I followed the package directions for the following:

• I added 2 melted tbsp unsalted butter to the crumble mixture NOTE: add coconut butter to make vegan. Next time I will add 1/2 the crumble as it is a sweeter topping than I normally use. I will also add 1/4 cup of oats. I will save the other 1/2 for another batch at a later time.
• I used large muffin tins and filled them 1/2 full of the muffin batter and topped them with the crumble mixture. 
• I sprayed the muffin tin rather than use a liner as the packaged suggested. Next time, I will use a liner for ease in clean up and storage.