Blueberry Pickin’

 Oven Temperature: 375 degrees  Bake: 18 Minutes  Yield: 8 Muffins

1/2 cup Coconut Oil (I microwave 10 seconds to make sure it is liquid)
1/4 cup Sugar

Then add the rest of the liquid ingredients and set aside.
2 large Eggs – Room temperature.  If you are like me and you want to make this recipe spur of the moment, just put your eggs in a bowl and run tepid, NOT HOT, water over them while you get the dry ingredients together.
1/2 cup Almond Milk
1 teaspoon Vanilla
1 tablespoon Lemon Juice (fresh or concentrate)

Mix the dry ingredients and make a well in the middle.
2 cups Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder
1/2 teaspoon Baking SODA
1/2 teaspoon Cinnamon
1/4 teaspoon Cardamom
1/8 teaspoon fresh ground Nutmeg
Zest from 1 Lemon

Pour the liquids into the dry ingredients and stir just until mixed.  Add:
1 1/2 cup of fresh blueberries or frozen that are a little thawed.

I use an ice cream scoop with a trigger to put the thick batter into the cups.

Last, but definitely not unimportant, the crumb topping:
1/4 cup Brown Sugar
1/4 cup White Sugar
2 tablespoons Flour
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Cardamom
2 tablespoons Coconut Oil

Sprinkle a little on the top of each muffin and bake.

In the next few days I will be sharing a recipe for scones!  YUMMO!!!!  Have a great week and don’t forget as we travel this journey of life to “taste and see” all the wonderful things our great Creator provides for us to enjoy!