Blueberry muffins

For 12 Muffins:
130 g spelt flour
65 g almond flour

100 g coconut sugar
1 tbsp baking soda
1 tsp salt
60 g butter / coconut oil
1 egg
120 ml buttermilk
1 tsp vanilla
160 g fresh blueberries

For the topping:
60 g coconut sugar
40 g buckwheat flour
1 tsp cinnamon
4 tbsp cold unsalted butter, cut into small cubes



  1. Preheat the oven to 180 ° C.
  2. For the topping: stir together the sugar, flour and cinnamon. Add the butter, and use your fingers, cut the butter into the sugar mixture until you have crumbs. Set aside.
  3. For the muffins:  line a muffin pan with cupcake liners and set aside.
  4. In a bowl, whisk together the flour, sugar, baking powder and salt until combined.
  5. In a small bowl, whisk together the oil, egg, buttermilk and vanilla.
  6. Add the buttermilk mixture to the flour and use a spatula to mix until incorporated.
  7. Drop in the blueberries and mix a little bit more  (do not overmix!).
  8. Distribute the batter into the prepared muffin pan and sprinkle with the topping.
  9. Place in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from oven and let it cool before eating.