Makes 6 large Muffins
I realize you’ve heard about a Blueberry Muffin before, but I still felt the need to put my favourite recipe “out there”. The topping is just great, and when baking them, once they come out of the oven it’s really hard not to pick off all the crispy lumps of topping and leave the muffins bald. I have put half of them in the freezer so those are safe, for now.
I like to make huge muffins because I mostly eat them for breakfast. Standard sized muffins sort of leave me hanging, craving for more. But you could easily use a smaller sized muffin tin and bake them about 5-7 minutes less.
American muffins are completely different from English muffins. American style muffins are quick breads and they are chemically leavened as opposed to yeast leavened. This type of leavening was not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough.
Muffins were pretty basic in the beginning of their time but in the 1920, things like dried fruits were added and also ham and cheese muffins made an appearance. Not until about 1970 did the “Muffin Boom” occur. The whole world was into muffins, huge luscious muffins everywhere. We can’t exactly trace back where the Blueberry muffin originated from but it’s pretty safe to say it’s Northern American, since that’s where Blueberry first grew.
First make the topping. Preheat the oven to 350° F
1/2 C. Spelt flour
1/4 C. stevia/xylitol sugar substitute
1/2 tsp. cinnamon
pinch of salt.
1/4 C. coconut oil, melted but cooled down
Add the first 4 ingredients to a bowl, mix. Add the oil and mix again until you have large crumbs, set aside.
1 1/2 C. Spelt flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 whole egg + 1 egg yolk at room temperature
3 tbsp. coconut oil, melted and cooled down
1 tsp. vanilla extract
1/4 C. plain yoghurt of your choice, I used soy
1/2 C. milk regular or soy
1/2 C. Agave syrup
1 C. Blueberries, I use frozen.
Mix the dry ingredients in one bowl and the wet in another bowl.
Add the two together, stirring a little as possible until just mixed. Do not over beat or they will end up tough. Before adding the blueberries, toss them with a little flour so they don’t sink to the bottom as easily. The reason I use frozen blueberries is because they keep their perfect round shape whilst baking.
Now scoop the batter into your muffin tins that have been lined with baking paper. Top each one with the streusel topping. And bake in the oven for about 25 min. Test towards the end with a wooden skewer for doneness.
Looking for more great recipes to try? Be sure to check out these Raspberry & Almond Breakfast Loaf