What do you do when you have to use 2 lbs of Costco blueberries before they go terribly moldy or your kids get a hold of them and eat them in one sitting? Make them into breakfast...yes, that is exactly what we do in our house. And these muffins were really really great. Sweet, fluffy and super moist.
What you need:
For Muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup coconut oil
1 egg
1/3 cup almond milk
3/4 - 1 cup blueberries
For topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter, cut into slices
1 1/2 tsp cinnamon
Preheat oven to 400 and prepare muffin cups with liners.
Mix flour, sugar, salt and baking powder in a bowl. Add coconut oil, egg and almond milk and stir until completely mixed. Fold in blueberries to taste.
Fill muffin cups with the batter to the top.
Mix all ingredients for the topping, breaking up the butter with your hands until it is fully mixed with other ingredients. Sprinkle a generous amount of topping on each muffin.
Bake for 10-15 minutes.
Now go...enjoy them while they are hot!
