2.5 cups Flour

1/2 cup Almond Flour

3 teaspoons Baking Powder

1/2 teaspoons Salt

1 1/4 cup Sugar

1 tablespoon Vanilla Extract

1 tablespoon Apple Cider Vinegar

2 Eggs

2 cups raw Milk

1/4 cup Melted Coconut Oil or butter

1 cup fresh blubs (Organic Blueberries)
 

Crumble:

1 cup rolled oats

1/2 cup brown sugar

1/4 tsp. salt

1/4 cup melted butter

1/2 teaspoon cinnamon (optional)
 

• Preheat oven to 425.

• In a large bowl combine and stir all dry ingredients.

• In a separate bowl combine all wet ingredients except the Coconut Oil.

• Pour all wet ingredients on top of the dry ingredients, add the Coconut Oil and fresh Blubs. 

• Fold in gently with a rubber spatula, do not whip! & if you must stir, stir gently! & not too much. Fold only until there are no more obvious pockets of dry flours.

• I like to use a 1/4 cup measuring cup to portion batter into muffin tins. 

• To make the crumble simply, combine all ingredients in a bowl and stir in melted coconut oil until moist.

• Use a teaspoon to portion the crumble on top of muffin batter, pat down gently to reduce crumbs after baking.

• Bake 35-40 minutes or until lightly golden brown. Makes 24. 

• Remove from hot pans and let cool on wire rack. They will separate from muffin papers easily once cooled. Enjoy!