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Spelt Blueberry Muffins With Struesel Topping

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“I had to post these. They were truly outstanding. I got this from http://berlinnaturalbakery.com/blog They did not taste like a "healthier" muffin - although the only thing healthy about them is the spelt flour. I used wholegrain spelt for the entire thing. Delicious- worth a try!”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

  • Ingredients
  • 1 egg
  • 12 cup milk
  • 14 cup oil
  • 1 cup white spelt flour
  • 12 cup whole spelt flour
  • 12 cup sugar
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 1 cup blueberries (I use fresh blueberries, but if you use frozen, donà t thaw them)
  • Streusel Topping Ingredients
  • 13 cup brown sugar (packed)
  • 14 cup flour
  • 12 teaspoon cinnamon

Directions

  1. Heat oven to 400 degrees. Grease bottom of 12 medium muffin cups (or use cupcake papers). Beat egg and stir in milk and oil. Mix in dry ingredients just until moistened. (If you prefer, you can use all White spelt flour). Fold in fresh or frozen blueberries.
  2. Fill muffin cups 2/3 full (I use an ice cream scoop). Top with streusel topping (recipe follows). Bake 20 – 25 minutes. Allow to cool for 5 to 10 minutes before removing from pans.
  3. Streusal Topping : Mix….
  4. brown sugar, flour, cinnamon.
  5. Add 3 tablespoons of cut-up firm butter and mix until crumbly. For me, the best way to mix this is to just dig in and use my hands.

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