These Dairy Free Blueberry Muffins contain:

Juicy purple bombs of flavor and color

A subtly sweet and tender cake crumb

Crunchy granola topping

 

• 1 1/2 cups all-purpose flour
• 2/3 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1/3 cup sunflower oil
• 1 egg
• 1/3 cup coconut milk
• 1 cup fresh blueberries, divided

for Streusel:

• 1/3 cup flour
• 1/3 cup sunflower oil
• 1/3 cup old fashioned oats
• 1/3 coconut sugar

1. Preheat oven to 400F.  Line a muffin tray with 12 baking cups
2. Combine flour, sugar, salt, and baking powder.
3. Measure out oil in a measuring cup, add egg, coconut milk so liquid measures 1 cup.
4. Mix into flour mixture.  Once blended, fold in blueberries.
5. Fill muffin cups to the top.
6. Combine last 4 ingredients into a small bowl.
7. Sprinkle top of muffin batter with Oat Streusel topping.  Bake for 20-25 minutes or until toothpick inserted in the middle of muffin comes out clean.