Spelt Blueberry Muffins

You can now have blueberry muffins that are (semi!!!) healthy AND tasty! 

I used my own xylitol brown sugar in the streusel, which wasn't the best idea since it's too wet to really make a streusel topping. If you can, I'd suggest using regular brown sugar just for the topping. It was still good, the whole topping just kind of melted into the muffin.

I only had frozen blueberries on hand, and they came out tasting wonderful. I'm sure fresh would have been better, but in the dead of the winter, I'm happy for any taste of spring I can get, even if it's in the form of frozen blueberries.


Spelt Blueberry Muffins 

1 ½ cups white spelt flour

2 T baking powder

½ tsp salt

¾ cup xylitol

1/2 cup oil

1 egg

1/3 cup milk or soy milk

1 cup fresh blueberries

Topping:

½ cup regular brown sugar

1/3 cup white spelt flour

¼ cup butter or margarine

1 ½ tsp cinnamon

Preheat oven to 350.

Mix dry ingredients together. Add sugar, oil, egg, and milk. Fold in blueberries.

Spoon batter into muffin cups.

Mix together topping ingredients and sprinkle on top.

Bake for 20 minutes or until toothpick comes out clean.