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My little guy is a blueberry fanatic.  He loves them!

He is very in to muffins for breakfast these days.  Finding a good blueberry muffin recipe has been a little trial and error around here.

(Food photography by my talented hubby!)

But I’ve finally found one!

{Fantastic} Blueberry Muffins


  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1/2 cup Maple Sugar**
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries

Crumb Topping:

  • 1/4 cup Maple Sugar**
  • 1/3 cup Whole Wheat Pastry Flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  • Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liners.
  • Combine flour, maple sugar, salt and baking powder.
  • Place coconut oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
  • Pour this in with flour mixture. Stir until well combined.
  • Gently fold in the blueberries.
  • Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together maple sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

**Cook’s note: If you want to substitute coconut sugar for maple sugar, feel free!  The substitute would be 3/4 cup coconut sugar for the batter, and 1/2 cup coconut sugar for the crumb topping.

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