Thursday, August 11, 2016

Whole Grain Blueberry Crumb Muffins



Batter:

½ c oil
1 ¼ c coconut sugar
2 eggs
½ c buttermilk
¼ t. almond extract (opt.)
2 c whole-wheat pastry flour
½ t. salt
2 t. baking powder
3 c. blueberries, frozen (not defrosted) or fresh

Crumb Topping:
2 oz. butter
½ c coconut sugar
¾ c whole-wheat pastry flour
1 t. cinnamon

Combine all ingredients to a crumbly mixture. Set aside. 

Whisk together the oil, sugar, eggs, buttermilk and extract.

Add the dry ingredients and thoroughly incorporate without over mixing. Fold in the blueberries.

Line a twelve-cup standard muffin tin with cupcake liners, and fill with batter.

Evenly sprinkle the crumb topping mixture on to unbaked muffins.


Bake at 350 until a toothpick comes out clean.

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