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
- Preheat oven to 400F. Line a muffin tray with 12 baking cups
- Combine flour, sugar, salt, and baking powder.
- Measure out oil in a measuring cup, add egg, coconut milk so liquid measures 1 cup.
- Mix into flour mixture. Once blended, fold in blueberries.
- Fill muffin cups to the top.
- Combine last 4 ingredients into a small bowl.
- 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.