Blueberry Muffins with Sugar Crumbs
Summer / Fall / Winter / Spring / Bake / Breakfast / Coconut Oil / Dessert / Erin Chapman / Vegetarian /
Muffins this good aren’t just right for breakfast—whip these up any time of the day for a delicious (and decadent) treat. Enjoy!
Yields: 10 to 12 muffins
2 1/4 cup flour
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup LouAna® 100% Pure Coconut Oil
3/4 cup sugar
1 1/2 teaspoon vanilla extract
1 cup buttermilk (milk or almond milk can also be used)
1 3/4 cup fresh or frozen blueberries
1/4 cup flour
2 tablespoons sugar
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
2 tablespoons LouAna® 100% Pure Coconut Oil
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
Barbara on 06.20.20
Incredible! The texture is truly amazing.
Kimberly Windeler on 07.25.15
These muffins turned out great and tasted delicious! I was so impressed with the texture and lightness. The flavor was yummy, not too sweet and sugary but very balanced and the blueberries really came through. The batter is thick enough that the blueberries do not sink to the bottoms of the muffins. No soggy bottoms!. The streusel on top is just enough. They also rose and crowned beautifully. I did substitute cashew milk mixed with one tablespoon of lemon juice for the buttermilk because I cannot eat dairy. This recipe is a keeper!
firstname.lastname@example.org on 11.05.14
This little muffin recipe has impressed everyone I have made them for!
Lou Ana coconut oil adds flavor butter never could. I have these requested for family an friend get togethers.