Vegetarian

Whole Wheat Blueberry Crumble Muffins is for Breakfast.

Whole Wheat Blueberry Crumble Muffins takes several minutes to prepare.

Whole Wheat Blueberry Crumble Muffins takes 20 minutes to cook.

Whole Wheat Blueberry Crumble Muffins makes 12 servings.

The ingredients for Whole Wheat Blueberry Crumble Muffins are:

Muffins:
* Almond Milk, Silk Original Pure Almond Milk, 1 cup (remove)
* Cider Vinegar, 1 tbsp (remove)
* **Flax Seed Meal (ground flax), 4 tbsp (remove)
* *King Arthur 100% Unbleached White Whole Wheat Flour, 1.75 cup (remove)
* Baking Soda, 1.5 tsp (remove)
* Cinnamon, ground, 1 tsp (remove)
* *kosher salt, 0.25 tsp (remove)
* Olive Oil, .25 cup (remove)
* Maple Syrup, .5 cup (remove)
* Vanilla Extract, 1 tsp (remove)
* *Almond Extract, .5 tsp (remove)
* Blueberries, fresh, 1.5 cup (remove)

Crumble Topping:
* Brown Sugar, 5 tsp packed (remove)
* Cinnamon, ground, 1 tsp (remove)
* Butter, salted, .66 tbsp (remove)
* King Arthur 100% Unbleached White Whole Wheat Flour, 2 tsp

Here is how you make Whole Wheat Blueberry Crumble Muffins:

Preheat oven to 375 degrees. Line a 12 cup muffin pan with muffin papers.Mix all dry ingredients in a small bowl. Mix wet ingredients in another small bowl. Add wet to dry and stir just until combined. Add blueberries and stir. Divide among 12 muffin cups. Mix together ingredients for topping and sprinkle over muffins.Bake for 20-25 minutes. Serving Size:?Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user KEWALTON.

The nutritional information for Whole Wheat Blueberry Crumble Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 172.2

• Total Fat: 6.4 g
• Cholesterol: 1.7 mg
• Sodium: 217.1 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 3.2 g
• Protein: 3.1 g

The dietary needs meet for Whole Wheat Blueberry Crumble Muffins is Vegetarian