Steve's Recipes:

Breakfast
Starters
Soups and Sauces
Side Dishes
Main Courses
Afters
Misc
Blueberry Muffins

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

For the Muffins:
  • 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 - 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.