Vanilla Blueberry Crunch Muffins



2 eggs
1 stick (8 tablespoons), plus 2 tablespoons salted vegan butter, melted
1/4 cup melted coconut oil
1/2 cup honey
1/2 cup plain coconut yogurt
2 teaspoons vanilla extract
3/4 cup Three Trees Almond milk
3 cups, plus 2 teaspoons Bob’s Paleo flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/3 cups fresh or frozen blueberries
2 tablespoons low glycemic blueberry jam
1/3 cup dark brown coconut sugar


Preheat the oven to 425 degrees F. Line 18 muffin tins with paper liners.

In a mixing bowl, whisk together the eggs, 1 stick melted butter, coconut oil, honey, yogurt, vanilla, and milk until combined. Add 3 cups flour, baking powder, baking soda, and salt, mix until just combined. At the same time, gently fold in the blueberries and jam, being careful not to overmix. 

Divide the batter among the prepared pan.

To make the brown sugar crunch. Combine the coconut brown sugar, 2 tablespoons melted butter, 2 teaspoons paleo flour, and vanilla extract in a bowl. Spoon/sprinkle the mix evenly over each muffin. Bake for 5 minutes, then reduce the oven to 350° and bake another 8-12 mins, or until a toothpick inserted into the center comes out clean.