(Yields 12 muffins)


3 Tbsp  butter, softened but cool, cut into 6 pieces

¼  cup  all purpose flour

¼ cup  shredded unsweetened coconut

3 Tbsp  sugar


1/3 cup  milk

1   egg

1  egg yolk

¾ tsp  vanilla

6 Tbsp  coconut oil, melted and cooled slightly

¾ cup  all purpose flour

¾ cup  whole wheat flour

¾ cup  sugar

1 ½ tsp  baking powder

¾ tsp  salt
2 cups  blueberries (fresh or frozen)


  1. Make topping:  Put all ingredients in a small bowl and blend with your fingers until it resembles small crumbs.
  2. Preheat oven to 375 degrees.  Grease muffin tins, or line with paper liners.
  3. Whisk together first 4 batter ingredients in a small bowl.   Continue to whisk as you drizzle in coconut oil, and mix until well blended.
  4. In a separate, larger bowl mix flours, sugar, baking powder and salt.
  5. Add berries to flour mixture and toss gently to mix.  Add wet ingredients and blend gently (batter will be thick.)
  6. Spoon batter into muffin cups.  Sprinkle topping mix evenly over batter.
  7. Bake for 18-22 minutes, until tops are golden and a toothpick inserted in center of muffin comes out clean.
  8. Cool muffins in pan for 10 minutes.  Remove from pan and cool on rack to room temperature.