Optional: extra coconut sugar for sprinkling on top before baking
Preheat oven to 400.
Mix flour, sugar, baking powder, and salt in a large bowl. In a small bowl whisk together milk, oil, and vegan egg. Pour wet ingredients into dry ingredients and mix until just combined. Stir in cranberries and white chocolate chips. Fold in blueberries and stir until evenly distributed throughout batter.
Divide batter into 6 muffins tins (use the foil muffins cups so they don’t stick). Sprinkle coconut sugar on top of the muffins before baking if desired. Bake for 20 minutes.