Mini blueberry muffins with crunchy granola topping



These sweet little muffins will make the perfect addition to your Sunday brunch buffet! I topped them with a sprinkle of Nature's Path Organic honey almond granola gifted by @vistamagcanada, and it added a fun texture and subtle sweet & nutty flavour. You'll love these!


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Ingredients (yield: 36 mini muffins)


1 cup unbleached all purpose flour

1 cup whole wheat flour

1 cup coconut sugar

1/3 cup coconut oil, melted

1/2 cup oat milk

1 tbsp lemon juice

2 1/2 tsp baking powder

2 tsp vanilla extract

1/4 tsp salt

2 flax eggs

2 cups blueberries


Instructions


Combine the dry ingredients together in a bowl. In a separate bowl mix together the wet ingredients. Fold them together gently, do not overmix. Fold in the blueberries.


Portion the batter into a greased or lined mini-muffin tin, and bake at 400 F for 20 minutes.

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