To Die For Blueberry Muffins

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!


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


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.