• 310g Dove’s spelt flour • 1 tbsp. baking powder
• 1 tsp. baking soda • 1/2 tsp. salt
• 114g unsalted butter, melted and cooled
• 200g golden caster sugar • 2 large eggs
• 250ml good quality blueberry yoghurt
• 1 tbsp Madagascan vanilla extract
• 230g fresh small blueberries
• 50g golden sugar • 1 tbsp. plain flour
• 1/8 tsp. ground cinnamon
• 2 tsp. unsalted butter, soft
Cream Cheese Icing
• 2 tbsp. unsalted butter • 250g icing sugar sifted
• 4tbsp. cream cheese
- Preheat oven to 220C. Place 12 tulip muffin cases into a muffin tray.
- For the streusel; mix together the sugar, flour and cinnamon in a small bowl. Stir in the butter and mix together with your fingers.
- In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
- Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
- Divide the batter into the 12 tulip cases, then evenly sprinkle the top with streusel mix and bake for 5 mins. at 220C. Then, without opening the oven door, reduce the heat to 190C and bake for another 15 mins., or until a cake spike inserted into the muffin comes out clean. When you remove from the oven leave the muffins in the tin for 5 mins. then gently remove and leave to cool on a rack.
- When cooled, make up the icing mix by sifting the icing sugar into a large bowl then, with the back of a wooden spoon, mix in the butter. When the butter is mixed through add the cream cheese and fold together. It will take some work to make the icing lump-free. Again, use the back of the spoon and work the simply velvetly mixture.
- Using a teaspoon, put a good dollop of icing on the top of each muffin and then finish off with a fresh blueberry. Sit back. Enjoy.