Blueberry Muffin Cake

Active time: 25 minutes | Bake time: 32 minutes

Ingredients:

For the streusel:

• 113g (1 stick / ½ cup / 8 tbsp) unsalted butter, melted

• 180g (1 ½ cup) all purpose flour

• 150g (¾ cup) brown sugar

• 1 ½ tsp (½ tbsp) cinnamon

For the muffins:

• 1 cup buttermilk

• 105g (½ cup) coconut oil (or canola, vegetable, avocado, or any mild oil)

• 2 large eggs

• 1 ½ tsp vanilla bean paste (or vanilla extract)

• 300g (2 ½ cup) all purpose flour

• 150g (¾ cup) granulated sugar

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 225g (1 ½ cup) fresh blueberries

Directions:

1. For the streusel: Place the butter in a medium microwave-safe bowl. Microwave until melted (about 1 minute).

2. To the melted butter, add flour, brown sugar, and cinnamon. Mix until evenly combined, then set aside to dry out while you make the muffin batter.

3. For the muffins: Preheat the oven to 375°F, line a 9x9 pan with parchment paper.

4. In a large bowl, whisk together buttermilk, coconut oil, eggs, and vanilla.

5. Once wet ingredients are well combined, add flour, granulated sugar, baking powder, baking soda, and salt. Whisk until incorporated.

6. Mix in blueberries until evenly distributed.

7. spread half of the muffin batter into the prepared 9x9 pan (it will seem like a pretty thin layer, but the batter will rise a lot in the oven!). Sprinkle half of the streusel over the batter. Top with the remaining muffin batter (as you spread the top layer of batter out, it will mix in with some of the streusel, that’s totally fine!) and then sprinkle with the remaining streusel. Swirl through with a butter knife aggressively to mix the streusel into the batter slightly.

8. Place in the oven and bake for 28-36 minutes, until a toothpick comes out clean, or with a few crumbs.

   1. If the toothpick comes out with liquid batter on it, continue baking for 1-2 minutes and check again.

9. Allow the batter to cool for 30-45 minutes before cutting & enjoying.