BLUEBERRY STREUSEL MUFFINS
Author: 
Serves: 9
 
Ingredients
  • 1¾ cup Spelt flour: such as Bobs Red Mill
  • ¼ teaspoon fine sea salt
  • 1 tablespoon baking powder: such as Rumford (note: at high altitude use half)
  • zest of 1 lemon
  • 1 large egg, organic preferably
  • ¾ cup Stir Sweetener
  • ½ cup greek yogurt, unsweetened
  • ¼ cup coconut oil, melted
  • ⅓ cup almond milk
  • 1½ cup fresh or frozen blueberries, wild or conventional
FOR THE STREUSEL:
  • ¼ teaspoon Ceylon cinnamon
  • ¼ cup Spelt flour
  • ¼ cup Stir Sweetener
  • ¼ cup almond flour
  • ¼ cup melted butter
  • 1 generous pinch fine sea salt
  • Zest of ½ lemon
Method
  1. Preheat the oven to 375° F.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and lemon zest (if using).
  3. In a separate large bowl, mix together the egg, vanilla, Stir Sweetener, yogurt, and oil.
  4. Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition.
  5. Fold in the blueberries with a gentle hand.
MAKE THE STREUSEL:
  1. Combine the cinnamon, salt, lemon zest, flours, salt and Stir Sweetener in a small bowl.
  2. Add the melted butter and mix to form clumps.
ASSEMBLE THE MUFFINS:
  1. Scoop the batter into muffin cups or a greased muffin pan until ¾ full. Top with the streusel.
  2. Bake for about 20 minutes (start checking at 12 minutes) and remove when muffins are golden brown and the berries are bubbling with juice.
  3. Let cool, then remove muffins from the pan and onto a cooling rack or perforated tray.
  4. These muffins keep max for 2 days in a plastic container such as a recycled pre-washed spinach container.
Recipe by Vanessa Musi at https://vanessamusi.com/blueberry-streusel-muffins-2/