I adapted my strawberry crumble bars into a muffin recipe and the result was even better than the original! I used frozen blueberries in these too which is nice when blueberries aren’t in season!.
1. Heat the blueberries along with the water and chia seeds at a simmer for 10 minutes to make the filling.
2. Preheat oven to 350F.
3. In a bowl, mix all of the crust ingredients together well with a spatula.
4. Line a muffin pan with muffin liners and add 2/3 of the crust, saving 1/3 for later.
5. Add the blueberry layer (let it cool a bit before doing so, at least 5 mins).
6. Add the rest of the crust on top, kind of sprinkling it on there.
7. Bake for 25- 30 minutes.
8. Let cool completely before removing from the muffin tin.
Store in the fridge for 4-5 days.
