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.