I couldn't get these blueberry muffins outta my mind after enjoying one at a baby shower. So, I contacted the host for the recipe. It contains a little more sugar than I'd like, but the raw milk balances it out!
Ingredients:
1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup melted coconut oil
1 egg
1/3 cup raw milk, more if needed
1 cup blueberries
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Step 1: Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners
Step 2: Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place melted coconut oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping.
Step 3: To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Step 4: Bake for 20 to 25 minutes in the pre-heated oven, or until done.