Sunflower Crumb Muffins with Blueberries
Have you ever baked with sunflower flour? Me neither until I created Sunflower Crumb Muffins. I use ground sunflower seeds as a flour in the batter and whole sunflower seeds for a crunchy crumb topping.
I personally don’t like muffins that are too cake-like. Since I generally think of muffins as breakfast food, I like them to be a little heartier and healthier.
Of course blueberries are super healthy and super delicious in muffins, so adding them was a no-brainer.
For this recipe, I’ve included sunflower seeds two different ways. Sunflower seeds are great source of protein, fiber, B vitamins, vitamin E and minerals. The seeds are high in fat content, but the healthy type of fat. The high protein and fat in the ground seeds make them perfect for baking muffins. The sunflower flour adds a nice nutty flavor and great texture to the muffins.
Scroll through the process photos to see how to make Sunflower Crumb Muffins:
Want more muffin recipes? Bacon & Egg Muffins, Blueberry Cornbread Muffins, Sourdough Blueberry Muffins, Bran Muffins, Zucchini Muffins, Squash & Poppyseed Muffins, Cranberry Orange Muffins, Lemon Blueberry Muffins.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Sunflower Crumb Muffins
Ingredients
Sunflower Crumble
- 4 oz brown sugar (½ cup packed)
- 1 ¼ all-purpose flour (¼ cup, see note)
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 ½ oz unsalted butter (cubed)
- 2 ½ oz sunflower seeds (½ cup)
Muffin Batter
- 2 ½ oz sunflower seeds (½ cup)
- 7 ½ oz all purpose flour (1 ½ cups)
- 2 oz brown sugar (1 /4 cup)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 egg
- 12 oz buttermilk (1 ½ cups)
- 2 oz vegetable oil (¼ cup)
- 2 cups Blueberries (fresh or frozen)
Instructions
- Preheat the oven to 400 °F. Brush 9 jumbo muffin cups or 18 regular size muffin cups with melted butter.
Make the Sunflower Seed Crumble
- Combine 4 oz brown sugar, 1 ¼ all-purpose flour, 1 teaspoon cinnamon and ¼ teaspoon cardamom in a small bowl. Whisk the dry ingredients together. Toss 1 ½ oz unsalted butter cubes with the dry ingredients then use your fingers to work the butter until the bits are smaller than a pea. Toss in 2 ½ oz sunflower seeds. Use your hands to squeeze the crumble into large hunks. Set aside the crumble while making the batter.
Muffin Batter
- In a food processor or blender, grind the sunflower seeds to a fine powder. Whisk the ground seeds together with 7 ½ oz all purpose flour, 2 oz brown sugar, ½ teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon table salt, 1 teaspoon cinnamon and ¼ teaspoon cardamom in a mixing bowl. Whisk together 1 egg, 12 oz buttermilk and 2 oz vegetable oil. Pour the wet ingredients into the dry and stir just until combined. Fold in 2 cups Blueberries.
- Portion the batter between the muffin cups. The cups should be about ½ full.
- To sprinkle the crumble, grab large chunks and breaks them into smaller chunks on top of the muffins. Divide the crumb topping evenly among the muffins.
- Bake until the top of a muffin springs back when pressed, about 20 minutes. Let the muffins cool in the pan at least 10 minutes before turning out. (See note)
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Those muffins look awesome Eileen. Love the crunchy crumb topping.
Thanks, Pavani.
Wow I have never seen sunflower muffins that look so gorgeous!! Amazing!!
Thanks!
@Eileen Gray, i made these with whole wheat pastry flour and the sunflower flour, plus lots of blueberries. Delicious and healthy. This will go on repeat…
Love the crumb topping and the blueberry addition, which is my favorite.
Thanks!
Wonderful tempting muffins. I’ve got quite a bit of sunflower seeds in the fridge, will try these muffins out soon.
Great Mayuri. I can’t wait to experiment some more with the sunflower flour.
Hi Eileen, the recipe is certainly very healthy and delicious. Cinnamon, cardamom, and blueberries must have been a lovely combination of flavours.
Thanks, Namita. The flavors are wonderful together.
These look awesome, Eileen! I’ve never made/used sunflower flour before, but what a creative idea! Perfect for the theme this month. 🙂
The sunflower flour was a revelation. I can’t wait to try more recipes using it.
I’m keeping the crumb topping! These are the perfect special occasion muffins!
The crumb topping is crunchy & tasty!
I nearly went with sunflower seeds as well. I didn’t think of using them for flour though. Great recipe.
This is the first time I used them as a flour, but it won’t be the last. I love how rich and tasty the sunflower flour makes the muffins.