1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat together the room temperature or softened butter, coconut sugar, honey, and vanilla extract until creamy and lightened in color, about 1-2 minutes.
4. Add one egg and beat together. Add the remaining egg and beat again.
5. Pour in the milk and beat together until incorporated.
6. Add the dry ingredients into the wet ingredients and beat on low speed until just combined. Do not overmix.
7. Fold in the blueberries. Try not to over-mix, just fold together until the blueberries are incorporated.
8. Scoop the batter into the prepared muffin tin, then disperse the crumb topping on top of each.
9. Bake for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean – mine took 23 minutes in a stainless steel pan – keep in mind that aluminum pans cook food quicker.
10. Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to finish cooling.
11. Please leave a review if you made this recipe – I would love to know how you like it!

Modifications and variations:

• Omit the crumb topping for just a regular blueberry muffin.
• Substitute coconut oil in place of the butter for a dairy-free recipe. Keep in mind this will change the flavor profile.