By: Cindy Widder General Manager Berlin Natural Bakery Have you ever bought or made a muffin that looks or sounds so good, only to have it be dry and tasteless with the consistency of sawdust?? The recipe I am sharing with you today is NOT that kind of muffin. I promise. The blueberries and Streusel topping make these muffins sweet, moist and delicious. An added bonus, and one that I love, is that they are easy to make. This recipe makes 12 muffins, but I always double it so that I have plenty to share. Much to the chagrin of my husband (although he’s finally resigned himself to the fact), I am one of those messy bakers….my kitchen is usually declared a federal disaster zone by the time I’m finished. He says that FEMA won’t even come in! Thankfully, I get to make the mess, my husband cleans up after me and we both enjoy the fruit of our labor. It works out perfectly. So when this recipe said to grease the muffin pan, I immediately thought “no way” and switched to using cupcake papers instead….much less messy. With the dreary, rainy days we’ve been experiencing here in the Ohio Valley the past few days, these muffins accompanied with a steaming hot cup of coffee or tea make the day seem a little brighter and sunnier. I think I’ll grab a cup of coffee and a muffin right now. Until next time...happy baking! Ingredients: 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 teaspoons baking powder 1/2 teaspoon salt 1 cup blueberries (I use fresh blueberries, but if you use frozen, don't thaw them) 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. 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. Streusel Topping Ingredients: Mix... 1/3 cup brown sugar (packed) 1/4 cup flour 1/2 teaspoon cinnamon 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.