BLUEBERRY-COCONUT MUFFINS WITH PECAN CRUMB TOPPING

Recipe courtesy of Judy’s Kitchen (http://judyskitchen.blogspot.com)
Rating:  9.5 out of 10
INGREDIENTS:
1/4 cup organic virgin coconut oil
2/3 cup sugar (I used 1/3 cup sugar + 1-1/2 tsp. NuNaturals Stevia)
1 large egg
1/4 cup buttermilk (I used 1/4 cup 2% milk + 3/4 tsp. cider vinegar)
6 Tbsp. fat-free Greek yogurt (I used Yoplait honey vanilla)
1/2 tsp. pure vanilla extract (I used my homemade vanilla)
1 Tbsp. coconut-flavored rum (or regular rum)
1/2 cup white whole wheat flour
1/2 cup + 2 Tbsp. unbleached all-purpose flour
1/4 cup coconut flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. sea salt
1-1/2 cups blueberries, divided use

Topping:  1/4 cup toasted pecans, finely chopped
1/2 cup white whole wheat flour
1/4 cup sugar (I used 2 Tbsp. sugar + 3/4 tsp. NuNaturals Stevia)
1 Tbsp. butter, melted

Heat oven to 425F.  Spray a 12-cup muffin tin with nonstick cooking spray, or line with paper cups.  In large bowl, whisk together oil and sugar till smooth.  Add egg, milk, yogurt, vanilla and rum and whisk till smooth.

In small bowl, combine flours, baking powder, baking soda and salt.  Stir in 3/4 cup blueberries, then fold this mixture into the wet ingredients.  Do not over mix.  Spoon batter into prepared pan, using about 1/4 cup batter for each muffin.  Press remaining blueberries onto tops of muffins, pushing in slightly. 

In small bowl, combine  topping ingredients with fork or fingers.  Sprinkle over muffin tops.  Place muffins in oven.  Close door.  Reduce heat to 350F.  Bake about 20 minutes, or till a wooden pick inserted in center of muffins returns with just a few crumbs.  Cool in pans 5 minutes, then transfer to wire rack to finish cooling.  Yield:  12 standard-size muffins