Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 coconut sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 melted coconut oil
1/3 cup oat milk or other non-diary milk
1 1/2 cup fresh blueberries
1/2 cup chocolate chips (optional…I think chocolate makes everything better but these would be bomb with just blueberries)
1 egg
Crumble Topping Ingredients:
2 tablespoons coconut sugar
2 tablespoons brown sugar
2 tablespoons almond meal
1 tablespoon all-purposeful flour
3 tablespoon butter, softened and cubed (If you use coconut oil make sure it is solid so you get texture.)
1 teaspoon ground cinnamon
Directions:
Preheat oven to 400F degree. Spray muffin tins or use muffin liners
In a medium bowl (or in a kitchen aide bowl), mix all of the dry ingredients together
Add the coconut oil, egg and milk into the mixture and mix evenly
Add the blueberries and chocolate chips and gentle fold evenly into the batter
Place the batter in the muffin tins
Add all of the topping ingredients into a small bowl and use your hands to evenly combined so it turns into a crumble topping
Place the toppings over each muffin
Bake for 20-25 minutes. You will know it is complete when you poke a muffin with a knife or toothpick to make sure the batter is not wet
Let them cool and enjoy or keep them covered for a few days