Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) coconut sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180g) plain Greek yogurt
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 large (50g) egg
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (28g) melted coconut oil
  • 1 1/2 cups (225g) wild mountain huckleberries
  • 1/4 cup (30g) almond flour
  • 2 tbsp (25g) rolled oats
  • 1 tbsp (15g) maple syrup
  • 1 tbsp (14g) melted coconut oil

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, coconut sugar, baking powder, and salt.
  3. In a large bowl, combine the Greek yogurt, almond milk, egg, vanilla extract, and melted coconut oil, whisking until smooth.
  4. Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined; do not over-mix.
  5. Gently fold in the wild mountain huckleberries until evenly distributed.
  6. Divide the batter evenly among the 12 lined muffin cups.
  7. Prepare the crumble by mixing almond flour, rolled oats, maple syrup, and melted coconut oil; sprinkle the mixture evenly over the muffin tops.
  8. Bake for 18–22 minutes, or until the tops spring back when touched and the edges are a pale mahogany-gold.