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As summer approaches, the desire for refreshing and light desserts grows. Among the myriad of options available, Frosty Blueberry Lemon Crumble Bites stand out as a perfect choice. This delightful recipe marries the tangy brightness of lemons with the sweet, juicy burst of blueberries, creating a treat that is not only delicious but also wholesome and satisfying. Whether you're enjoying a sunny afternoon in your backyard or looking for a quick snack to pack for a picnic, these crumble bites are an ideal solution.

Frozen Blueberry Lemon Crumble Bites

Beat the summer heat with Frosty Blueberry Lemon Crumble Bites! These refreshing treats combine the sweetness of blueberries with the zesty brightness of lemon, creating a delicious dessert that's also health-conscious. Made with wholesome ingredients like rolled oats and almond flour, they're perfect for picnics or a quick snack. Easy to prepare and freezer-friendly, these bites are sure to become a go-to summer delight. Enjoy them chilled for a delightful, guilt-free treat!
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Ingredients
  

For the Base:

1 cup rolled oats

1/2 cup almond flour

1/4 cup coconut sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup melted coconut oil

2 tablespoons maple syrup

For the Blueberry Filling:

2 cups frozen blueberries

2 tablespoons honey or agave syrup

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon cornstarch

For the Topping:

1/2 cup crushed nuts (walnuts or pecans)

1/4 cup shredded coconut (unsweetened)

2 tablespoons butter or coconut oil (for non-vegan option)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    Make the Base Mixture: In a large bowl, combine the rolled oats, almond flour, coconut sugar, cinnamon, and salt. Stir well to combine.

      Add Wet Ingredients: Pour in the melted coconut oil and maple syrup. Mix until the ingredients are evenly coated and crumbly.

        Form the Crust: Press about 2 tablespoons of the base mixture into each muffin cavity to form a compact crust. Ensure the crust covers the bottom evenly.

          Prepare the Filling: In a medium saucepan, combine the frozen blueberries, honey (or agave syrup), lemon juice, lemon zest, and cornstarch. Cook over medium heat, gently stirring until the mixture is bubbly and thickened (approximately 5-7 minutes).

            Fill the Muffin Cavity: Spoon a generous amount of the blueberry filling over the crust in each muffin cavity.

              Prepare the Topping: In a small bowl, mix the crushed nuts and shredded coconut with melted butter or coconut oil. Sprinkle this topping evenly over the blueberry filling.

                Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the topping is golden brown.

                  Cool Down: Once baked, let the crumble bites cool at room temperature for about 10 minutes before transferring them to a cooling rack.

                    Freeze: For a frosty treat, place the cooled crumble bites in the freezer for at least 2 hours before serving.

                      Serve: When ready to enjoy, remove the crumble bites from the freezer. You can serve them frozen or let them thaw for a few minutes for a softer texture. Enjoy your refreshing blueberry lemon bites!

                        Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings