Easy Huckleberry Oat Crumble Muffins

Instructions:

1. Preheat oven to 425°F (218°C). Grease a 12-cup standard muffin tin or line with paper liners.
2. In a medium bowl, whisk together the 250g all-purpose flour, 100g coconut sugar, 12g baking powder, and 3g salt until no clumps remain.
3. In a large bowl, whisk together the 240ml buttermilk, 50g egg, 56g melted coconut oil, and 5ml vanilla extract until smooth and pale.
4. In a small bowl, toss the 225g huckleberries with 8g of flour until lightly dusted.
5. Pour the dry ingredients into the wet ingredients and stir with a spatula until just moistened; do not overmix.
6. Gently fold in the flour-coated huckleberries into the batter.
7. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
8. For the crumble, mix 25g rolled oats, 15g almond flour, 12g maple syrup, and 14g melted coconut oil, then sprinkle a pinch on each muffin.
9. Bake at 425°F (218°C) for the first 5 minutes to create a high dome, then reduce temperature and bake for the remaining 15 minutes or until a toothpick comes out clean.