NOTES:u003cbru003eThese muffins are not overly sweet, which I prefer if I plan to have them in the morning. You can increase the maple syrup to 1/2 cup for a sweeter muffin!
-1 Preheat your oven to 350 F
-1 In a large bowl, whisk together the maple syrup, eggs, olive oil, applesauce, vanilla and lemon zest until smooth.
-1 Add in the spelt flour, baking soda, and salt and mix well until a thick batter forms.
-1 Fold in your blueberries, reserving some to top. You can toss them in a little spelt flour before adding them to the batter- this will prevent them from sinking to the bottom of the muffins.
-1 In a small bowl, prepare your crumble by mixing together the oat flour and sugar. Add in the hardened coconut oil, and with a fork or your hands, slowly break apart the coconut oil, mixing it into the flour. Be careful not to over mix the crumble, or it will turn to paste!
-1 Line a 12-count muffin tin with baking cups, and fill each cup with batter about 3/4 of the way.
-1 Top each muffin with the remaining blueberries and sprinkle the crumble over.
-1 Bake them for about 18-20 minutes, until a toothpick comes out clean. Let them cool for 10 minutes before removing from the pan.
-1 Keep stored in an air-tight container for up to 5 days, refrigerate for up to 1 week, or freeze for up to 2 months. I like to warm mine in the toaster or microwave and top with some vegan butter!
