1-Preheat your oven: Begin by preheating your oven to 350 degrees F and preparing your muffin pan either grease it or line it with muffin liners for easy removal.

2-Whisk together the dry ingredients: In a medium bowl, whisk together the dry ingredients: 1 1/2 cups white whole wheat flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.

3-Mix the wet ingredients: In another bowl, mix the wet ingredients: 1/4 cup melted and cooled coconut oil, 3/4 cup buttermilk, 1 large beaten egg, and 1 teaspoon vanilla extract.

4-Combine mixtures and fold in berries: Combine the wet and dry mixtures gently until just blended, then fold in 1 cup of frozen mixed berries to keep their shape intact.

5-Divide and top batter: Divide the batter evenly into the muffin cups and top each with 1 cup of crunchy granola blend for that extra crunch.

6-Bake the muffins: Bake the muffins for 18-20 minutes, or until a toothpick comes out clean, and let them cool on a rack.

7-Prepare coconut oil properly: Make sure your coconut oil is at room temperature to blend smoothly.

8-Fold berries gently: When folding in the berries, be gentle to prevent them from breaking apart and turning the batter purple.

9-Use fresh or frozen berries: For the best results with mixed berry muffins, always use fresh or frozen berries as specified.

10-Bake at the right temperature: Baking at the right temperature is key 350 degrees F helps maintain the muffins’ structure without drying them out.

11-Cool on a rack: Once baked, cooling on a rack prevents sogginess, keeping the granola topping crisp.