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Back to School Meal Prep: Blueberry Crumble Muffins

Back to School Meal Prep: Blueberry Crumble Muffins

August is here! And, for many of us that means it is back-to-school season! It can feel challenging to get everyone out the door in the morning and adjust to new schedules. Take the stress out by meal-prepping breakfast muffins the whole family will enjoy!

These “Blueberry Crumble Muffins” by Chelsea Young are the perfect way to start your morning! Chelsea is a mom of four and has these muffins on her weekly rotation. She recommends making them at the beginning of the week and storing them in the freezer for a quick, delicious breakfast before school. PLUS, they include our best-selling Raw Coconut Oil which gives the muffins extra moisture, sweetness, and a boost of healthy fats (keeping your kids full longer!)

Try this recipe this week!

Muffin Batter:

  • 1 cup blueberries (frozen or fresh)
  • 1/2 cup chopped walnuts
  • 1/2 cup almond flour
  • 1/2 cup organic flour
  • 1/2 cup organic oat flour (ground oats in food processor)
  • 1 cup organic rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt 
  • 1/2 cup organic sugar
  • 1 cup unsweetened almond milk
  • 2 Eggs 
  • 1 tsp vanilla
  • 1/4 cup organic coconut oil melted

Crumble:

  • 2 tbsp cold butter unsalted - if using salted you can skip salt addition below
  • 1/3 cup organic flour
  • 1/3 cup organic sugar
  • 1/4 tsp salt

    Baking Instructions:

    • Preheat oven to 400
    • You can use frozen or fresh blueberries
    • In a large bowl combine the dry ingredients: walnuts, almond flour, flour, oat flour, oats, baking powder, baking soda, salt, sugar.
    • In a smaller bowl whisk together the wet ingredients; almond milk, eggs, vanilla, coconut oil.
    • Stir in the wet ingredients to the dry ingredients.
    • Make your crumble! With a fork mix the flour and the sugar together to get small little clumps. You could add a little of the 'blueberry syrup' to turn this purple.
    • Fold in the frozen/fresh blueberries to your batter and place in 12 muffins. Sprinkle the crumble on top and place in the oven for 18-20 minutes.
    • Serve with butter and your homemade jam - Enjoy

    If you'd like more recipes & tips to take the stress out of the back-to-school transition, enter to win our Non-toxic Back to School Giveaway.

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