Wintery Blueberry Muffins with Crumb Topping

Wintery Blueberry Muffins with Crumb Topping, Illustrated Letter T Winter Snowy Blueberry Watercolor Painting, Photography and Artwork by amormilagre.com. Original Artwork in our SHOP!
Wintery Blueberry Muffins with Crumb Topping, Illustrated Letter T Winter Snowy Blueberry Watercolor Painting, Photography and Artwork by amormilagre.com. Original Artwork in our SHOP!

Non-GMO, organic, local, free range, grass-fed ingredients:

(Note from 7-16:  We don’t make this way anymore as we don’t eat sugar to improve our health.  Check our new recipes for upcoming healthier version of this delicious recipe!)

Crumb Topping
      • 1 cup spelt flour
      • 3 tablespoons muscovado sugar
      • 2 tablespoons raw/coconut sugar
      • 1 teaspoon baking powder
      • 1 pinch salt
      • 6 tablespoons unsalted butter, melted
Muffins
    • 1 3/4 cups spelt flour
    • 2 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup raw/coconut sugar
    • 2 large eggs
    • 1/2 cup canola oil
    • 3/4 cup whole milk
    • 1 teaspoon vanilla extract
    • 1 1/2 cups blueberries

Wintery Blueberry Muffins with Crumb Topping, Photography by amormilagre.com

Directions:

Preheat oven to 375 degrees, prepare muffin cups/tin.  Paper liners make them softer, while just a greased pan makes them golden, browned, and a little more firm.  I greased the pans using a bag dipped in crisco.  Let them cool so as easier to get out of the pan using the edges of a small spoon.

Crumb topping:

Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then pinch the mixture until it forms pea-sized clumps.

Muffins:

Whisk the flour with the baking powder and salt, in another bowl, combine the sugar, eggs, and canola oil and beat with a handheld mixer on a low speed until combined.

Beat in the whole milk and vanilla.

Add the flour mixture all at once and beat on low speed until the batter is smooth.

Stir in the blueberries.

Spoon the batter into 18 of the cups, filling them about three-quarters full.

Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until muffins are golden.  Test with toothpick.  If it comes out clean, they are done!

Let cool in pan for 10 minutes before serving.

Store in air tight container.

Enjoy warm with butter or fruit spread (no sugar added), by themselves, crumbled over whole milk yogurt, anything you want!

comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s