2 ½ cups whole spelt flour (or King Arthur Multi-purpose GF Flour + 1 teaspoon xanthan gum)
½ cup freshly ground flax meal (ground from approximately ¼ cup of whole flax seeds)
2 teaspoons aluminum- free baking powder
½ teaspoon baking soda
½ teaspoon fine grain sea salt
2 teaspoons ground cinnamon
1 large egg (or 1 Tbs. ground flax + 3 Tbs. warm water –allow to sit for 15 min.)
1 cup buttermilk (or half milk, half yogurt)
8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla
½ cup pure maple syrup
1 ½ cups fresh or frozen blueberries
Optional additions: chopped walnuts or pecans, shredded coconut, lemon zest
Streusel topping:
1 Tablespoon butter
1 Tablespoon whole spelt flour
1 Tablespoon palm sugar
2 Tablespoons rolled oats
1 Tablespoon sunflower seeds
1 Tablespoon pumpkin seeds
1 Tablespoon raw honey
1 teaspoon water
Instructions
Preheat oven to 400 degrees. Line a 12-cup muffin tin with unbleached parchment liners.
Combine the dry ingredients in a large mixing bowl. In a separate bowl or in a blender, whisk together the eggs, milk, melted butter, vanilla, and maple syrup. Pour into the dry mixture and stir until just combined. Gently fold in the blueberries.
Streusel topping – combine butter and flour in a small bowl mash together with a fork to combine. Add sugar, oats, and seeds to butter-flour mixture. Stir together honey and water and add to mixture. Combine well.
Divide the batter among the muffin liners, sprinkle each with streusel topping and bake 22-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack.
Recipe by Pamela Salzman at https://pamelasalzman.com/blueberry-spelt-muffins-with-flax-recipe/