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There is nothing better then a crunchy top of a muffin. If I could only have the top of the muffin I would. The key to a larger, crunchy muffin top is to fill the batter right up to the top. Just make sure to also spray the top of the tray, so the batter doesn’t stick to the tray. In this muffin recipe I used spelt flour only, but you can use whatever type of flour you want. “Top of the muffin to you”!

INGREDIENTS

2 cups of spelt white flour

1/2 cup cane sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 cup plain Greek yogurt

1/4 cup oil of choice

1/4 cup orange juice

2 large organic eggs

1  1/2 frozen blueberries

DIRECTIONS

Pre-heat oven 350 degrees. Line and spray 12 cup muffin tray. In a bowl combine flour, sugar, baking powder, baking soda and sea salt. In another bowl blend Greek yogurt, oil, orange juice and eggs. Mix dry ingredients into wet ingredients. Add blueberries and mix with a wooden spoon. Scoop batter onto the top. You can sprinkle some sugar crystals on top. Bake for 25-30 minutes. Take out and let stand and then transfer to a cooling rack. Enjoy!

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