Spelt Blueberry Muffins with Struesel Topping
These spelt blueberry muffins with streusel topping combine wholesome ingredients with bakery-style indulgence for the perfect treat! Made with nutty spelt flour, naturally sweetened with honey, and studded with bursts of juicy blueberries, these muffins are as nutritious as they are delicious. The buttery cinnamon streusel topping adds an irresistible crumbly texture that takes them to the next level. Easy to prepare in just 35 minutes from start to finish, they’re a fantastic option for breakfast, brunch, or a midday snack. Plus, they bake up beautifully moist and tender, making them a crowd-pleasing choice for any gathering. Enjoy them warm from the oven or at room temperature for a cozy, homemade delight!
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Recipe Information
Ingredients
- 2 cups Spelt flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter, melted
- 0.5 cups Honey
- 2 teaspoons Vanilla extract
- 1 large Egg
- 0.75 cups Milk (dairy or plant-based)
- 1.5 cups Fresh or frozen blueberries
- 0.25 cups Brown sugar
- 0.25 cups All-purpose flour
- 2 tablespoons Cold unsalted butter, cubed
- 0.25 teaspoons Ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the spelt flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, whisk the melted butter, honey, vanilla extract, egg, and milk until well combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Be careful not to overmix.
Gently fold in the blueberries to evenly distribute them throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
To make the streusel topping, mix the brown sugar, all-purpose flour, ground cinnamon (for topping), and cold cubed butter in a small bowl. Use your fingers or a fork to break the butter into the dry ingredients until you have a crumbly texture.
Sprinkle the streusel topping evenly over each muffin.
Bake the muffins in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 373.8 g | 136% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 167.8 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 424 mg | 33% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1648 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
