Blueberry Spelt Streusel Muffins



120g (1/2 cup) brown sugar
75g (1/3 cup) oil (we love Kricklewood Sunflower oil, but any high quality oil will do)
2 large eggs
235g (1 cup) milk
1 Tbsp baking powder
1/2 tsp salt


Streusel topping

40g (1/4 cup) spelt flour
60g (1/4 cup) brown sugar
1/2 tsp cinnamon
28g (2 Tbsp) salted butter


Add-ins (optional)

  • 2 tsp orange zest, 2 Tbsp orange juice, and 1 1/2 cups cranberries (fresh or frozen)
  • 2 tsp cinnamon, and 2 medium apples, diced
  • 2 tsp lemon zest, and 1 1/2 cups blueberries (fresh or frozen)
  • 1 tsp vanilla, 1 tsp cinnamon, 1 cup toasted chopped nuts, and 3/4 cups chopped dates

    Step 1

    Make streusel topping. Combine flour, brown sugar and cinnamon. Rub in butter with fingertips until mixture is an even crumb texture. Set aside.

    Step 2

    Pre-heat oven to 375F. Whisk together oil and brown sugar in a medium bowl.

    Step 3

    Add in eggs, one at a time, whisking between each addition.

    Step 4

    Add milk and whisk to combine.

    Step 5

    Add spelt flour. Sprinkle over baking powder and salt, and stir just until evenly incorporated. Add desired add-ins and stir to combine.

    Note: Batter will seem runny at first but will thicken as it rests.

    Step 6

    Evenly distribute batter into a greased 12-muffin pan and sprinkle with streusel topping.

    Step 7

    Bake at 375 for 20-25 minutes, or until centre of muffins spring back when poked. Allow to cool for 10 minutes in pan before removing muffins and placing on cooling rack.