Blueberry Oat & Rye Muffins with Arctic Bilberry Salted Almond Crumble
These hearty muffins are both sweet and savory from the unique wild blueberry salt produced from the Arctic Sea and Norwegian forests and mountains.
Ingredients
For the Muffins:
- 1 ½ cups rye flour
- 1 cup gluten-free oats
- 1 cup oat flour
- 2 tablespoons flax meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Arctic Bilberry salt
- 1 teaspoon ground cinnamon
- 1 tablespoon finely grated citrus zest, orange or lemon
- 2 large eggs, room temperature
- 1 cup oat milk
- ¾ cup unsweetened applesauce
- ½ cup canola oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
For the Arctic Bilberry Salted Almond Crumble
- 1 cup sliced raw almonds
- 2 tablespoons maple syrup
- 1 teaspoon Arctic Bilberry salt, or to taste
Instructions
- Preheat oven to 350° and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine all dry ingredients and citrus zest and mix well to combine.
- In a separate bowl, whisk together the eggs, oat milk, applesauce, canola oil, maple syrup and vanilla. Add this mixture to the dry ingredients and mix just until combined.
- Using an ice cream scoop or spoon, portion the batter evenly into the 12 muffin liners. Tuck an even amount of blueberries into each muffin, adding extra to the tops.
- Top each muffin with an even amount of crumble (see below).
- Bake muffins for 20-25 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a rack
Arctic Bilberry Salted Almond Crumble:
- Combine the almonds, maple syrup and salt until coated.
Servings: 12 Muffins