Blueberry Buttermilk Crumb Muffins

Blueberry Buttermilk Crumb Muffins

adapted 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

Topping Ingredients::
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

Spoon the batter into the muffin tin, filling each about 2/3 full.  Sprinkle the crumb topping over the top of each muffin - dividing as evenly as possible.  Press 2-3 blueberries into the top of each muffin.

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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Banana Blueberry Lemon Muffins

I know... it's almost too good to be true to have all of those ingredients playing together in one recipe.  And they do so really well!!

I am not particularly found of "regular" bananas. I will eat them in fruit salad or throw them in a smoothie, but if I want a piece of fruit, it's never a banana I reach for.

However, I absolutely LOVE them in breads and muffins and any other baked concoction. Strange I know, but true! And I had quite a few very ripe bananas (that usually end up in the freezer for smoothies), big beautiful blueberries that I had picked up at Trader Joe's, and my ever faithful lemons!  So I was ready to tackle this recipe.  Banana Blueberry Lemon Muffins

It was super easy to put together and the results were great.  The banana was definitely the predominate flavor, but also led to the extreme moistness of the muffin.  The only change I made to the recipe was to put the lemon rind INTO the batter rather than on top.  Then I just topped the muffins with sparkling sugar!!

Is your mouth watering?? You can see the berries bursting!!

These two muffins made their way to my neighbor!!

And of course I had to sample one!!

It needed a LOT of sampling!! YUM!

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