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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 350°, and spray muffin pans with olive oil.
Step 2
To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it's the consistency of wet sand. Set aside
Step 3
In a large bowl, combine the "dry ingredients" the flour, baking soda, salt, and sugar.
Step 4
To a separate medium bowl, whisk together the "wet ingredients" the eggs, vanilla, Greek yogurt, almond milk, and applesauce.
Step 5
Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.
Step 6
Gently mix the wet and dry ingredients together, until just combined.
Step 7
Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top, and sprinkle over the muffin crumble topping.
Step 8
Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.
Step 9
Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.
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