Blueberry Muffins

• 1/4 Cup Raw Sugar (Turbinado Cane Sugar)
• 1/4 Cup All Purpose Flour
• 3 Tbl Unsalted Butter, COLD cut into 4 pieces

• 1 & 1/2 Cup All Purpose Flour
• 3/4 Cup granulated White Sugar
• 2 tsp Baking Powder
• 1/2 tsp salt


• 1/3 Cup Coconut Oil
• 1 Large egg
• 2 tsp Vanilla Extract
• * Buttermilk (approx 1/3 cup, see steps below for amount)


• 1 Cup Fresh Blueberries

Preheat your oven to 400 degrees F.

Set aside a 6 cup jumbo Muffin Pan (if it is non stick, no liners are needed)

In a small bowl, combine the coarse sugar, 1/3 cup flour and cold butter.
Using a pastry cutter, mix the topping well, until it is fine and crumbly.
Store in refrigerator while making muffin batter.

Mix all dry:
In a large bowl, whisk together the 1 and 1/2 cups of flour, sugar, baking powder and salt.
Set aside.

Mix all the Wet:
Using a 2 Cup Glass Measuring cup as a mixing bowl...
Break egg and whisk,
Add Coconut oil and Vanilla extract and mix well
Then add buttermilk to bring liquid ingredients to 1 cup total (8 fluid onces)
*(it will be around 1/3 cup of buttermilk)

Combine:
Pour the wet mixture into the dry mixture and stir gently with a wooden spoon or spatula
until just a few streaks of flour remain.
Add the blueberries and mix gently until evenly distributed in the muffin batter.

Divide batter evenly between 4 of the 6 muffin cups (fill the other two 3/4 with water)
Sprinkle the top of each muffin generously with the topping.

Bake muffins on the center rack of oven for 28 to 30 minutes,
or ntil toothpick inserted in center of muffin comes out clean
Watch muffins to be sure they do not overcook.

Allow to cool completely. Store in an air-tight container for up to 2 days.