Blueberry Muffins with Golden Granola

INGREDIENTS

For the Muffins

1 ½ cups
1 cup gluten free flour (1:1 ratio with all-purpose flour)
1 cup unsweetened, non-dairy milk of choice
⅔ cup packed Big Tree Farms Regenerative Organic Certified (ROC) Golden Coconut Sugar
⅓ cup melted butter or coconut oil
2 eggs
1 tbsp fresh squeezed lemon juice
1 tsp baking soda
¼ tsp sea salt
¾-1 cup fresh blueberries

For the Granola

1 cup Big Tree Farms Organic Golden Coconut Sugar
3 tbsp water
2 cups old-fashioned rolled oats
2 cups your favorite raw, unsalted nuts (we used whole almonds, walnut pieces, and pecan pieces)
½ tsp cinnamon
¼ tsp salt
1 cup dried cranberries
2 tbsp lemon zest

Preheat oven to 250°F(120°C). Line a cupcake tin with baking cups.
Add ROC Golden Coconut Sugar and water to a small saucepan over low heat, careful not to burn. Stir until the sugar is dissolved and remove from heat.
Add the oats, nuts, cinnamon, and salt to a large mixing bowl. Pour in the melted sugar and mix well.
Spread the mixture onto prepared baking sheet in a smooth, even layer and bake for 30 minutes. Remove from oven and mix in dried cranberries and lemon zest. Set aside to cool.
Meanwhile, prepare your muffins. Increase oven to 350°F and line or lightly grease a muffin tin.
Add all ingredients except blueberries to a high-speed blender and blend until well combined.
Pour batter into muffin tin and top with fresh blueberries, about 1 tablespoon each.
Bake muffins for 15 minutes, until risen and very lightly golden.
Remove from oven and top each muffin with 2 tablespoons granola. Continue baking for 10-15 more minutes.
Cool on cooling rack and enjoy!