Ingredients

The following ingredients have 12 Servings
  • 1/2 cup non-dairy milk (or your choice of milk)
  • 1/2 tablespoon apple cider vinegar
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup avocado oil (or melted/cooled coconut oil)
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 heaping cup blueberries (fresh or frozen)
  • 1.5 tablespoons coconut oil, melted & cooled
  • 2 tablespoons coconut sugar
  • 2 tablespoons whole wheat white flour
  • 3 tablespoons rolled oats (or 2 tablespoons quick oats)
  • 1/8 teaspoon ground cinnamon

Instruction

  • to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
  • In a glass measuring cup add ½ cup of milk + ½ TBS of apple cider vinegar, set aside for about 5 minutes.
  • Rinse frozen blueberries through strainer until water runs almost clear. Toss with about 1 tablespoon flour, set aside.
  • Combine crumble ingredients separately in small bowl.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl whisk together oil with maple syrup. Add in eggs and vanilla and whisk until combined. Pour milk-vinegar mixture and gently stir to combine. Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula gently combine until all dry ingredients are almost incorporated. Gently fold in rinsed blueberries. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins.
  • Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (about ¼ cup of batter). Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter.
  • at 425ºF for 5 minutes; reduce oven temperature to 350ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. TIP: if greasing muffin pan, I use a butter knife to remove from pan.
  • Transfer blueberry muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.