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.

sunflower crumb muffins

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:

ground sunflower seeds in a food processor
Grind the seeds to a flour


sunflower crumb topping in a bowl
Make the crumb topping with whole sunflower seeds


crumb topping on unbaked muffins
Crumble the topping onto the unbaked muffins

sunflower crumb muffins with blueberries

sunflower crumb muffins with blueberries

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 with blueberries
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4.50 from 2 reviews

Sunflower Crumb Muffins

Ground sunflower seeds are used as a flour in the batter and whole sunflower seeds for a crunchy crumb topping.
Prep Time20 minutes
Bake Time20 minutes
Total Time40 minutes
18 muffins
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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)


  • 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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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.


Serving: 1muffin | Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 169mg | Potassium: 120mg | Fiber: 2g | Sugar: 12g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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Recipe Rating


    1. @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…

  1. Wonderful tempting muffins. I’ve got quite a bit of sunflower seeds in the fridge, will try these muffins out soon.

  2. Hi Eileen, the recipe is certainly very healthy and delicious. Cinnamon, cardamom, and blueberries must have been a lovely combination of flavours.

    1. 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.