Blueberry Spelt Muffins with Flax
Ingredients
- 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.