Blueberry Muffins with Golden Granola

1 ½ cups

1:1 gluten free flour

1 cup

unsweetened, non-dairy milk of choice

⅔ cup

packed Big Tree Farms Organic Golden Coconut Sugar

⅓ cup

melted butter or coconut oil

eggs

1 tbsp

fresh squeezed lemon juice

1 tsp

baking soda

¼ tsp

sea salt

¾-1 cup

fresh blueberries

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. Line a baking sheet with parchment paper.
Add 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!