Fluffy Blueberry Muffins with Crumb Topping are made with no refined sugar! These Healthy blueberry muffins are gluten free and perfect for easy breakfast or quick snacks.
Start by preheating your oven to 375F and creaming the coconut oil and sugar.
Once the coconut oil and sugar mixture is creamy, add eggs, one at a time, beating well after each addition. Then, add the vanilla extract.
Sift and/or whisk together the flour, salt and baking powder. Then, add to the wet ingredients alternatively with the almond milk.
Crush half of the fresh blueberries with a fork and mix into the batter. Fold in remaining blueberries.
Mix together 1/4 cup coconut sugar, 1/2 tsp cinnamon and 1 tbsp coconut oil to make blueberry crumble muffin topping.
Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop. Evenly sprinkle the crumble over the top.
Bake at 375 for 25-30 minutes. Keep an eye on the sides and ensure they don't burn. If you like crispy tops, bake towards the longer end of the range.