Gluten Free Vegan Serves 8
- 1 Cup Blueberries Fresh
- 2 tsp Baking Powder
- 1 ½ tsp Cinnamon Ground
- ½ tsp Sea Salt
- ¼ Cup Vegan Butter
- 1 ¾ Cup Coconut Flour
- ⅓ Cup Coconut Milk
- 1 ¼ Cup Coconut Sugar
- ⅓ Cup Coconut Oil
- ¼ Cup Vanilla Cashew Yogurt
- 1 Tbsp Lemon Zest
Directions:
Preheat the oven to 400 degrees F. Combine 1 ½ cups flour, ¾ cup sugar, salt, zest, and baking powder. In a small bowl mix yogurt, oil and milk. Add wet ingredients to dry and fold in blueberries. Pour mixture into muffin cups (pre greased or lined) to top and over with crumb topping. To make, combine remaining sugar, flour, cinnamon, and butter. Once topping is sprinkled on top, bake muffins for 20-25 minutes or until toothpick comes out clean. Let cool for 5-10 minutes and enjoy!