For the Muffins:
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1 ½ cups rye flour
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1 cup gluten-free oats
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1 cup oat flour
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2 tablespoons flax meal
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon Arctic Bilberry salt
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1 teaspoon ground cinnamon
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1 tablespoon finely grated citrus zest, orange or lemon
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2 large eggs, room temperature
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1 cup oat milk
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¾ cup unsweetened applesauce
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½ cup canola oil
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½ cup maple syrup
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1 teaspoon vanilla extract
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2 cups fresh blueberries
For the Arctic Bilberry Salted Almond Crumble
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Preheat oven to 350° and line a 12-cup muffin tin with paper liners.
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In a large mixing bowl, combine all dry ingredients and citrus zest and mix well to combine.
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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.
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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.
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Top each muffin with an even amount of crumble (see below).
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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:
For the whole post and tips on how to make them go to Norr table.
