Spelt Blueberry Muffins With Struesel Topping Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
• In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
• Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
• Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Steps:

• In a large bowl, butter and sugar until crumbly, about 2 minutes. Add egg and sour cream; mix well. Combine the flour, baking powder and baking soda; add to sugar mixture just until combined. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over batter., Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• 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.
• 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.
• Streusal Topping : Mix....
• brown sugar, flour, cinnamon.
• 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.