Blueberries are on sale at our local grocery store so I decided it was the perfect time to try a blueberry muffin recipe my friend Stacy gave me. The original version, which can also be found at AllRecipes.com, called for milk and butter. Of course that doesn’t work for Luke so I substituted almond milk and coconut oil. Even with those changes, they are quite delicious. I made the mistake of using brown sugar in the topping versus white which caused them to flatten a little. I also didn’t use cupcake liners which was a mistake. By the time I got them out of the cupcake pan it’s more of a crumble than a muffin. So steer clear of those errors and your muffins might actually look as good as they taste.
- 1/3 cup of all-purpose flour
- 1/2 cup of white sugar
- 1/4 of coconut oil in solid form
- 1 1/2 tsp of ground cinnamon
- 1 1/2 cups of all-purpose flour
- 3/4 cup of white sugar
- 1/2 tsp of salt
- 2 tsp of baking powder
- 1/3 cup of olive oil
- 1 egg
- 1/3 cup of almond milk
- 1 cup of fresh blueberries
- Preheat oven to 400 degrees F (200 degrees C). Line muffin pan with liners.
- Using a fork, mix together 1/3 cup of flour, 1/2 cup of white sugar, coconut oil, and cinnamon. Set aside.
- Combine 1 1/2 cups of flour, 3/4 cup of white sugar, salt, and baking powder.
- Place olive oil into a 1 cup measuring cup. Add the egg and enough almond milk to fill the cup.
- Mix this with flour mixture.
- Fold in blueberries.
- Fill muffin cups to the top and sprinkle with crumb topping mixture.
- Bake for 20 to 25 minutes in the preheated oven, or until done. Enjoy!