Blueberry Buttermilk Crumb Muffinsadapted from The Clever Carrot
1 3/4 c. organic flour or whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. fine salt (I use bread salt from King Arthur)
1 c. blueberries (plus 1/2 c. for top)
2 eggs (I use pastured)
1/3 c. coconut oil (melt then measure)
3/4 c. organic cane sugar
3/4 c. buttermilk
2 tsp. vanilla
1/2 c. flour
3 Tbsp. melted salted butter
3 Tbsp organic cane sugar
1 tsp. cinnamon
Mix the crumb topping ingredients (I like to mix them well with a fork until crumbly) and set aside.
Preheat the oven to 375. Line a muffin tin with paper baking cups.
In a large bowl, combine the flour, baking powder and salt. Whisk well. Add the 1 c. blueberries and toss gently so the blueberries are coated with some of the flour (it keeps them from dropping to the bottom of the batter).
In a smaller bowl, whisk the eggs together. Add the coconut oil, sugar, buttermilk and vanilla. Whisk until the ingredients are well blended. (I used a hand blender to be sure the sugar was well mixed).
Muffin batter waiting for the topping...
And here is the topping - so delicious
Ready for the oven with added blueberries...
Bake for 15-20 minutes or until a toothpick inserted in the center cones out clean. Cool for 10 minutes on a wire rack and then remove from the muffin pan to finish cooling.
Baked and ready for eating
These are some of the "softest", lightest muffins I have made in a long time. Definitely worth making again soon!
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