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!
If you give this recipe a try and want to show off on IG, you can tag me, @gardentotableblog.ca!
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
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.