HEALTHY BLUEBERRY STREUSEL MUFFINS
Happy New Year friends!
This is one of my new favorite go to Muffin recipes of 2016 : so simple, so easy, adaptable and balanced.
I was lucky to find a new sweetener I really like.
You know the saying: when the student is ready, the teacher appears, well this was similar in the sense that after 23 years I was so ready to find a sweetener that fulfilled all my needs: and quite honestly I had used them all and they all had their imperfections. I wanted something naturally sweet, with benefits, easy to use, easy to love: no after taste, no weird ingredients, no adapting recipes, no bitterness. Something better than sugar both for health and in baking: same texture, taste and overall chemistry.
So these killer Muffins are made with Stir Sweetener a coconut sugar blend which I love because it has 37% fewer calories than sugar, has a gram of prebiotic fiber per serving, is a 1:1 replacement for sugar, is suitable for diabetics and tastes so much better than any sweetener I have used in 23 years.
- 1¾ cup Spelt flour: such as Bobs Red Mill
- ¼ teaspoon fine sea salt
- 1 tablespoon baking powder: such as Rumford (note: at high altitude use half)
- zest of 1 lemon
- 1 large egg, organic preferably
- ¾ cup Stir Sweetener
- ½ cup greek yogurt, unsweetened
- ¼ cup coconut oil, melted
- ⅓ cup almond milk
- 1½ cup fresh or frozen blueberries, wild or conventional
- ¼ teaspoon Ceylon cinnamon
- ¼ cup Spelt flour
- ¼ cup Stir Sweetener
- ¼ cup almond flour
- ¼ cup melted butter
- 1 generous pinch fine sea salt
- Zest of ½ lemon
- Preheat the oven to 375° F.
- In a medium bowl, whisk together the flour, salt, baking powder, and lemon zest (if using).
- In a separate large bowl, mix together the egg, vanilla, Stir Sweetener, yogurt, and oil.
- Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition.
- Fold in the blueberries with a gentle hand.
- Combine the cinnamon, salt, lemon zest, flours, salt and Stir Sweetener in a small bowl.
- Add the melted butter and mix to form clumps.
- Scoop the batter into muffin cups or a greased muffin pan until ¾ full. Top with the streusel.
- Bake for about 20 minutes (start checking at 12 minutes) and remove when muffins are golden brown and the berries are bubbling with juice.
- Let cool, then remove muffins from the pan and onto a cooling rack or perforated tray.
- These muffins keep max for 2 days in a plastic container such as a recycled pre-washed spinach container.
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