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In a bowl mix together the flour, salt, and baking powder. Keep aside.
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In another bowl, mix together the granulated sugar, melted coconut oil, egg, almond milk, and vanilla extract.
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Add the wet ingredients to the dry ingredients and mix to combine.
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Gently fold in the blueberries.
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Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
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Top with lavender sugar.
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Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
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When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.