Blueberry Muffins…

Topping

• 2 T. flour
• 1/3 c. sugar
• 2 T. butter, cut into pieces
• zest of one lemon or orange

Combine with a pastry blender or 2 knives, set aside.

Muffins

• 1 c. sugar
• 3 1/4 c. white whole wheat flour
• 1 rounded T. baking powder
• 1 1/2 t. salt
• 3 eggs
• 1/2 c. coconut oil
• 2 1/4 c. buttermilk
• 1 T. vanilla
• 2 1/4 c. frozen blueberries

Preheat oven to 375*. Prepare muffin tins with nonstick cooking spray.

Whisk flour, sugar, baking powder, salt together in large bowl. Add eggs, buttermilk, oil and vanilla. Using rubber spatula, fold in blueberries until just combined.

Using a cookie scoop, divide batter equally into prepared muffin tins. Sprinkle on topping and bake for about 20 minutes. Cool muffins in tin for 5 minutes, then transfer to wire rack to cool completely.

Yield: 2 dozen muffins