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.

First make the topping. Preheat the oven to 350° F

Topping;

• 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.

Dry ingredients;

• 1 1/2 C. Spelt flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda

Wet ingredients;

• 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.

Method;

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