Sometimes, the best recipes come from a little compromise. My husband loves those blueberry crumb top muffins from a box, but as someone who cares about better ingredients and added nutritional value, I knew I had to come up with something that not only satisfied his cravings but also made me feel good about what we’re eating. Enter these Healthier Blueberry Crumb Top Muffins!

Packed with real ingredients like cottage cheese for extra protein and healthy fats, maple syrup for natural sweetness, and wild blueberries for that perfect burst of flavor, these muffins are a wholesome upgrade. And the best part? Each muffin has 6g of protein, making them a great snack or even a meal prep item to pair with your breakfast.

So, if you’re looking for a healthier muffin that’s still indulgent enough to hit that sweet spot, whip these up this weekend and enjoy!

Ingredients:

For the Muffins:

• 3/4 cup @GoodCulture cottage cheese (rich in protein and adds creaminess)
• 1/2 cup maple syrup (for natural sweetness)
• 1 tsp vanilla extract
• 1/4 cup apple sauce (a healthier way to add moisture)
• 2 tbsp avocado oil (or coconut oil for a different flavor)
• 2 eggs
• 1 1/2 cups flour (whole wheat or all-purpose, your choice)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup @Wymanns wild blueberries (frozen works great!)

For the Crumb Top:

• 1/2 cup flour
• 1/3 cup brown sugar
• 4 tbsp butter, cold and chopped (this helps achieve the crumble)
• 1/2 tsp cinnamon

Instructions:

Prepare the Muffins:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a little oil or butter.
2. Blend the Wet Ingredients: In a blender, combine the cottage cheese, maple syrup, vanilla extract, apple sauce, avocado oil, and eggs. Blend until smooth and creamy. The cottage cheese adds extra protein and moisture, making these muffins more substantial than your typical boxed version.
3. Mix the Dry Ingredients: In a separate mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Gently fold in the frozen blueberries, being cautious not to break them apart too much.

Make the Crumb Top:

1. Prepare the Crumble: In a separate bowl, combine the flour, brown sugar, butter, and cinnamon. Use a pastry cutter or your fingers to incorporate the cold butter into the dry ingredients until a crumble forms. The butter should be cold, as this helps create that perfect crumbly texture on top of the muffins.
2. Top the Muffins: Spoon the muffin batter evenly into your muffin tin, filling each cup about 3/4 full. Then, sprinkle the crumble mixture generously on top of each muffin.

Bake the Muffins:

1. Bake: Place the muffin tin in your preheated oven and bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
2. Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them as a snack or pair them with your morning coffee for a wholesome breakfast.

Why You’ll Love These Healthier Blueberry Crumb Top Muffins:

• Packed with Protein: Thanks to the cottage cheese and eggs, each muffin has 6g of protein, making them a filling and nutritious snack or breakfast option. This protein boost keeps you fuller for longer without the sugar crash of typical boxed muffins.
• Real, Wholesome Ingredients: These muffins are made with real, whole-food ingredients like maple syrup, apple sauce, and wild blueberries, so you know exactly what’s going into your body. No artificial flavors or preservatives here!
• Substantial Yet Light: My husband said he actually prefers these to the store-bought version because they feel more substantial. The cottage cheese and applesauce add moisture, while the wild blueberries provide bursts of flavor in every bite.
• Customizable: Feel free to swap out the oil for a different healthy fat like coconut oil or use whole wheat flour for an extra fiber boost. You can also swap the blueberries for raspberries or another fruit you love!
• Meal Prep-Friendly: These muffins make for great meal prep. Bake a batch and store them in an airtight container for a grab-and-go breakfast throughout the week, or freeze them for longer storage.

A Healthier Twist on a Classic Favorite

These Healthier Blueberry Crumb Top Muffins are the perfect balance of sweet, hearty, and wholesome, making them a great addition to your breakfast rotation or a satisfying afternoon snack. The protein-packed ingredients will fuel your day, while the comforting crumb topping and sweet blueberries will satisfy your cravings.

So the next time you’re in the mood for a delicious, homemade muffin, whip up this recipe. Trust me, they’re so good, you’ll never miss the boxed version!