Blueberry Muffins

We were craving blueberry muffins.  I whipped these up and then realized it has been a long time since I've shared a favorite recipe.  So I grabbed the camera before these yummy muffins quickly disappeared. 

Here is our favorite blueberry muffin recipe using ingredients that I like to use. 

Blueberry Muffins

1 1/2 cups unbleached all-purpose flour 
3/4 cup organic pure cane sugar
1/2 teaspoon sea salt
2 teaspoons reduced sodium aluminum free baking powder
1/3 cup melted and cooled organic virgin coconut oil
1 cage free egg
1/3 cup organic whole milk
1 cup fresh or frozen organic blueberries

Crumb topping:
1/2 cup organic pure cane sugar
1/3 cup unbleached all-purpose flour
1/4 cup salted butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350 degrees F. Grease muffin cups or line with muffin liners.  Makes 11 to 12.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place melted coconut oil, the egg and milk into a separate bowl and stir.  Mix this with flour mixture. Now fold in blueberries. Fill muffin cups 3/4 full, and sprinkle with crumb topping mixture.

3. Crumb Topping: Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.  Pat it down into the top of the mixture a little bit and sprinkle more on top of that.

4. Now bake for 20 to 25 minutes in the preheated oven, or until done. Remove muffins to a wire rack, and let cool just a bit before serving.

These muffins came out so soft and delicious!  They were honestly gone in minutes!  I always bake using coconut oil in place of vegetable oil because the flavor is amazing.  Soon I'll share an old family banana bread recipe using coconut oil.  Best banana bread you will have ever tasted I guarantee it!

Oh and here is a picture of a little 18 month old hand that could no longer resist the temptation.  Mommy was taking too long in this photo shoot.  Little guy had waited long enough behind the scenes. :-)