Blueberry Muffins with Sugar Crumbs

Summer / Fall / Winter / Spring / Bake / Breakfast / Coconut Oil / Dessert / Erin Chapman / Vegetarian /

DESCRIPTION

Muffins this good aren’t just right for breakfast—whip these up any time of the day for a delicious (and decadent) treat. Enjoy!

TOTAL TIME

35 minutes

SERVINGS

Yields: 10 to 12 muffins

INGREDIENTS

DIRECTIONS

Preheat oven to 350 F. Grease a muffin pan or line pan with paper liners. In a mixing bowl, stir together the flour, baking powder and salt. Set aside. In a large bowl, mix the coconut oil and sugar with an electric mixer until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix. Using a spoon, add the flour mixture to the egg mixture, alternating two times with the milk, stirring just until combined. The batter will be slightly lumpy. Add the blueberries and gently fold them into the batter. Spoon the batter into each muffin cup, filling about two-thirds full, dividing the batter evenly. Make the topping. In a small bowl, stir together the flour, sugar, brown sugar and cinnamon. Using a fork or your fingers, cut or rub the chilled coconut oil into the flour mixture until combined and chunky crumbs form. Sprinkle each muffin evenly with the sugar topping to coat. Bake for 15 to 25 minutes or until the muffins turn golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove muffins from oven and let cool for 10 minutes before turning out on a wire rack to cool. Serve warm or at room temperature. Tip: If you don’t fill all your muffin cups, be sure to fill the empty spaces with 1 to 2cm of water before baking to prevent the pan from warping. *If using frozen blueberries, do not thaw or they’ll turn the batter blue.

Blueberry Muffins Recipe photo credit: Erin Chapman