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Blueberry Tahini Muffins with Golden Crumb Topping

Crumbly, soft, and delicious muffins so sweet it’ll make you wonder how you got away with eating dessert for breakfast!

Blueberry Tahini Muffins

Prep Time: 10 minutes

Cook Time: 22 minutes

Servings: Approx. 12 muffins

Category: Dessert, Sweet Treat, Snacks, Vegan


Muffin Mix

  • 2 ½ cup spelt flour

  • 1 tablespoon baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1/2 tsp cinnamon

  • 1/3rd cup tahini

  • 1 banana

  • 1/4th cup maple syrup

  • 2 tablespoon flaxseed + 6 tbs water

  • 1 cup almond milk + 1 tbs apple cider vinegar

  • 1 tablespoon vanilla extract

  • 1 ½ cup fresh blueberries

Crumb Topping

  • 1/4th cup coconut sugar

  • 1 tablespoon spelt flour

  • ¼ tsp cinnamon

  • 2 tsp tahini

  • 1 tsp maple syrup


  1. Preheat the oven to 375ºF

  2. Combine 2 tablespoons of ground flaxseed with 1/4 cup of ice-cold water. Whisk together with a fork and set aside.

  3. Combine the almond milk with the apple cider vinegar in a glass and stir. Let it curdle for a few minutes while preparing the other ingredients.

  4. Add all of the dry ingredients – spelt flour, baking powder, baking soda, cinnamon, and salt – into a bowl.

  5. In a separate bowl, mash the banana and add the tahini, maple syrup, and vanilla. Whisk to combine.

  6. Add the almond milk/apple cider vinegar mixture and the flax eggs to the wet mixture and make sure everything is well incorporated.

  7. Pour the dry ingredients into the wet and combine, making sure not to over mix the batter. Fold in the blueberries.

  8. For the crumb topping, sift the coconut sugar into a small mixing bowl. Add the flour and cinnamon and mix to evenly distribute the dry ingredients before pouring in the tahini and maple syrup. Use your hands to crumble the topping together until all of the maple syrup and tahini has coated the sugar, flour, and cinnamon.

  9. Line or spray a muffin pan and pour muffin batter in, filling each cup 3/4ths of the way.

  10. Add 1-2 tsp of the topping onto each muffin.

  11. Bake for about 20-22 minutes checking the last 3-4 minutes or so with a toothpick to see if they are cooked all the way through.


  • Best eaten the same day or the next day. Store in a dry, cool place in a container for up to a week.

I would love to see your recreations! Tag me on Instagram if you give these muffins a try!

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