These moist yet crumbly, dairy-free, egg-free mini muffins are perfect for a healthy breakfast, snack, or even dessert.

Yields: about 24 mini muffins

INGREDIENTS:

Blueberry-Lemon Muffins:

¾ cup organic whole wheat flour
¾ cup organic spelt flour
¼ teaspoon sea salt
2 teaspoons baking powder
¼ cup and 2 tablespoons grape seed oi
½ cup maple syrup
¼ cup apple juice, almond milk, soy milk, or filtered water
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon apple cider vinegar
1 cup organic blueberries

Crumble Topping:
¼ cup raw almonds
¾ cup organic spelt flour
¼ teaspoon sea salt
¼ teaspoon cinnamon, ideally freshly ground 
2 tablespoons and 1 to 2 teaspoons grape seed oil
1 tablespoon agave nectar
1 tablespoon maple syrup
1/2 teaspoon lemon zest (optional)

PROCEDURE:

Blueberry-Lemon Muffins:

Preheat the oven to 350°F.

Line mini muffin pans with unbleached paper baking cups, silicone baking cups or brush muffin pans with grape seed oil.

In a mixing bowl: Whisk together flours, salt, and baking powder. In another bowl: Beat together grape seed oil, agave nectar, maple syrup, apple juice (or almond milk, soy milk, or filtered water), lemon zest, lemon juice, vanilla, and apple cider vinegar.

Beat the dry ingredients into the wet ingredients and mix just until nice and smooth. This can be done by hand or with a mixer.

Fold in blueberries gently.

Fill muffin cups half full with batter.

Crumble Topping:
In a food processor, grind almonds into a fine meal. Add flour, salt, and cinnamon and chop until well mixed. Add grapeseed oil, agave, maple syrup, and lemon zest, and pulse just until mixed and crumbly. The texture should be like pebbles and sand. If it is too moist, add a bit of flour. If it is too dry, add a touch more oil. Distribute topping evenly over muffin batter.

Bake until golden, 20-25 minutes, or until a toothpick inserted in the center of each muffin comes out clean.

SERVICE

Let cool before serving.

LEFTOVER STORAGE

Store at room temperature, covered, for 3 to 4 days