Makes:12 Prep:15 minutes | Cook: 25 minutes | Total: 40 minutes
These muffins are extra large and yummy with a sugary-cinnamon crumb topping. I usually double the recipe since I have a bigger family. Blueberries are optional.
Ingredients:
1/2 cup flour1/2 tsp. salt
3/4 cup white sugar
2 tsp. baking powder
1/3 coconut oil
1 egg
1/3 milk
1 cup blueberries (optional)
Crumb topping:
1/2 cup white sugar1/3 flour
1/4 cup (half a stick) butter, cubed
1 1/2 tsp. ground cinnamon
Kitchen Tools:
Muffin tin
Muffin liners (or baking grease)
Medium bowl
Whisk
Oven mitts
How-to:
1. Preheat oven to 400˚ degrees (200˚ degrees C). Grease muffin tin or line with muffin liners.
2. Combine 11/2 cups flour 3/4 cup sugar, salt and baking powder. Spoon coconut oil into glass measuring cup. Microwave 50 seconds. Once done take oil out and add milk, and egg. Add this to flour mixture and mix well. fold (mix) in blueberries.
3. fill muffin cups 1/3 full. Do not put in oven yet. mix all ingredients for crumb topping. Mix with fork.
4. Sprinkle crumb topping on top of un-baked muffins. Bake 20-25 minutes. Enjoy!
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