Recipe

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• 1 egg
• 1/2 cup milk
• 1/4 cup oil
• 1 cup white spelt flour
• 1/2 cup whole spelt flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup blueberries
• 1/3 cup brown sugar (packed)
• 1/4 cup flour
• 1/2 tsp cinnamon

• 1 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.
• 2 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.
• 3 Streusal Topping : Mix….
• 4 brown sugar, flour, cinnamon.
• 5 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.