+SFO
This is a small batch of yellow-hued muffins for smaller households! You can definitely double the recipe for a more generous outcome. Otherwise, these will also bake really well in a countertop oven if you happen to have one of those. I love the yellow hue the turmeric gives these, and do I even need to sing the praises of the awesome blue-colored berry? You already know how great they are in pretty much anything. —CS
MAKES 6 MUFFINS
STREUSEL
1 tbsp (5 g) old-fashioned oats
2 tbsp (15 g) light spelt flour
2 tbsp (30 g) packed organic light brown sugar
½ tsp ground cinnamon
1 tbsp (15 ml) neutral-flavored oil
MUFFINS
5 tbsp (75 g) organic light brown sugar
5 tbsp (75 ml) unsweetened vegan milk (use soy-free)
3 tbsp (45 g) vanilla-flavored vegan yogurt (use soy-free)
2 tbsp (30 ml) neutral-flavored oil
1 tsp pure vanilla extract
1 tsp ground turmeric
¼ tsp pink sea salt
1 cup (120 g) light spelt flour
1 tsp baking powder
½ cup (74 g) fresh blueberries
Preheat the oven to 350°F (177°C). Line 6 cups of a muffin tin with liners.
FOR THE STREUSEL
Place the oats, flour, sugar and cinnamon in a small bowl. Stir to combine. Add the oil and use your fingers to thoroughly mix and create the streusel. Set it aside.
FOR THE MUFFINS
In a medium bowl, whisk to combine the sugar, milk, yogurt, oil, vanilla, turmeric and salt. Sift the flour and baking powder on top, and stir until just combined. Gently fold the blueberries into the batter. Divide the batter among your prepared liners and divide the streusel among the muffins, lightly pressing down.
Bake for 26 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Carefully remove muffins from the tin and place them on a cooling rack. Let them cool before eating.
*SEE PHOTO INSERT