Whole Wheat Berry Delicious Muffins ❤️

This recipe was inspired by a recent blueberry muffin recipe found in Cooking Light (May 2016). I made it healthier by substituting coconut oil for canola oil, pure cane for granulated sugar and coconut palm sugar for brown sugar. This recipe makes 12 big muffins so if you prefer a smaller muffin, use 18 tins. They aren't overly sweet and bursting with blueberries ~ definitely best hot!

Ingredients: 

• 1/3 cup old-fashioned rolled oats
• 1/4 cup coconut palm sugar
• 1 Tbsp white whole-wheat flour
• 1/4 tsp ground cinnamon
• 3 Tbsp unsalted butter, melted and divided
• 2 cups white whole-wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup reduced-fat sour cream
• 2/3 cup pure cane sugar
• 1/4 cup coconut oil (melted and slightly cooled)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

1. Preheat oven to 425 degrees. 
2. Topping: Combine oats, coconut palm sugar, 1 tablespoon white whole-wheat flour and cinnamon in small bowl; drizzle with 1 tablespoon of melted butter and stir with fork until combined. Set aside.
3. In large bowl, whisk together 2 cups white whole-wheat flour, baking power, baking soda and salt.
4. Place remaining 2 tablespoons of melted butter, sour cream, pure cane sugar, melted coconut oil, egg and vanilla extract in medium bowl; mix until thoroughly blended. 
5. Add sour cream mixture to flour mixture and stir until combined. Fold in blueberries. (Mixture will be thick.)
6. Divide batter into 12 muffin tins lined with paper cups and sprayed lightly with cooking spray.
7. Sprinkle muffins evenly with the topping.
8. Bake in preheated over for 5 minutes; reduce heat to 375 degrees and bake an additional 25 minutes, or until wooded toothpick comes out nearly clean. Cool at least 10 minutes before transferring to wire rack to cool completely. And enjoy every last crumb 😘