Blueberry Oat & Rye Muffins with Arctic Bilberry Salted Almond Crumble

Blueberry Oat & Rye Muffins with Arctic Bilberry Salted Almond Crumble

We have recently collaborated with Julie from Norr Table who made these wonderful muffins with our Arctic Bilberry Salt.

These hearty muffins are the true example of a bliss point - perfectly sweet and savory. You just can't get enough of them!




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



  • 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.
  • Serve and enjoy!

For the whole post and tips on how to make them go to Norr table.

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