2.5 cups Flour
1/2 cup Almond Flour
3 teaspoons Baking Powder
1/2 teaspoons Salt
1 1/4 cup Sugar
1 tablespoon Vanilla Extract
1 tablespoon Apple Cider Vinegar
2 Eggs
2 cups Almond / Coconut Milk (Unsweetened)
1/4 cup Melted Coconut Oil
1 cup fresh blubs (Organic Blueberries)
Crumble:
1 cup rolled oats
1/2 cup brown sugar
1/4 tsp. salt
1/8 cup melted coconut oil
1/2 teaspoon cinnamon (optional)
- Preheat oven to 425.
- In a large bowl combine and stir all dry ingredients.
- In a separate bowl combine all wet ingredients except the Coconut Oil.
- Pour all wet ingredients on top of the dry ingredients, add the Coconut Oil and fresh Blubs.
- Fold in gently with a rubber spatula, do not whip! & if you must stir, stir gently! & not too much. Fold only until there are no more obvious pockets of dry flours.
- I like to use a 1/4 cup measuring cup to portion batter into muffin tins.
- To make the crumble simply, combine all ingredients in a bowl and stir in melted coconut oil until moist.
- Use a teaspoon to portion the crumble on top of muffin batter, pat down gently to reduce crumbs after baking.
- Bake 35-40 minutes or until lightly golden brown. Makes 24.
- Remove from hot pans and let cool on wire rack. They will separate from muffin papers easily once cooled. Enjoy!
P.S. Don't you just adore the smell of fresh muffins cooling in the windowsill? <3