½ c oil
1 ¼ c coconut sugar
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
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.