06 August 2013

Blueberry Crumble Muffins

1-1/2 cups wholemeal spelt flour
3/4 cup raw sugar
3 tsp baking powder
1/3 cup coconut oil
1 egg
1/3 cup milk
1 cup blueberries (fresh or frozen)

Crumble Topping:
1/2 cup raw sugar
1/3 cup plain flour
1/4 cup butter, cubed
1-1/2 tsp cinnamon

Preheat oven to 200 degrees Celsius.
Line a 12 cup muffin tin with muffin papers.

Combine the spelt flour, raw sugar and baking powder. Whisk to combine. Pour the coconut oil into a measuring jug. Add the egg and enough milk to measure 1 cup. Beat slightly to break up the egg and pour into the flour mixture. Stir to just combine. Stir in the blueberries. Fill muffin cups to the top with the mixture. Sprinkle with crumble topping.

Crumble Topping:
Mix together flour, sugar, butter and cinnamon until it looks like breadcrumbs. Sprinkle over the top of the muffin mixture.

Bake for 20 - 22 minutes or until a skewer inserted in the centre comes out with just a few crumbs sticking to it. These muffins are best if slightly underdone.

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