We've made many Guiltless Blueberry Muffins in our time... but we haven't made any quite like this! We've added a baked in cinnamon struesel that takes things to a whole new level. I like fresh, organic blueberries in my muffins. The juicy tart berries with the sweet coconut sugar and moist coconut-oil crumb is SO good!
I brought a batch to a "Bachelorette" watching party tonight, and all of the girls raved over these, even more than the bachelors! :)
4 large cage-free eggs
1 cup coconut sugar
1 tbs unrefined, coconut oil
1 tsp vanilla extract
3 cups Guiltless Superseed Flour
1 tbs baking powder
1 tbs ground cinnamon
1 1/2 cups fresh blueberries
2 and ½ tbsp Guiltless Superseed flour
3 tbsp cold coconut oil (I put mine in the freezer for about 5 mins)
1 tsp cinnamon
2 tbsp coconut sugar
Preheat oven to 350 degrees. Spray regular 12 inch muffin pan with non-stick cooking spray or line with paper liners. Set aside.
In a mixing bowl, combine coconut sugar, coconut oil, eggs and vanilla. Beat until well mixed.
Add in flour, baking powder, and cinnamon. Beat for another few minutes until thick and fully combined. Fold in blueberries.
Using an scooper, fill muffin tins about 3/4 way full.
Bake for 10 minutes. Make streusel while muffins do first part of bake.
- Blend the streusel ingredients together with a pastry blender until a thick crumb develops. After 10 minutes of baking, pull muffins from oven, top with streusel.
- Return muffins back to oven and finish baking for another 10 minutes (20 minutes total). Muffins will be golden brown.
- Remove and cool on a wire rack for about 10 minutes.