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