Blueberry Spelt Streusel Muffins

120g (1/2 cup) brown sugar
75g (1/3 cup) oil (we love Kricklewood Sunflower oil, but any high quality oil will do)
2 large eggs
235g (1 cup) milk
225g (2 cups) Almanac Spelt Whole Grain Flour
1 Tbsp baking powder
1/2 tsp salt

Streusel topping
40g (1/4 cup) spelt flour
60g (1/4 cup) brown sugar
1/2 tsp cinnamon
28g (2 Tbsp) salted butter

Add-ins (optional)
2 tsp orange zest, 2 Tbsp orange juice, and 1 1/2 cups cranberries (fresh or frozen)
2 tsp cinnamon, and 2 medium apples, diced
2 tsp lemon zest, and 1 1/2 cups blueberries (fresh or frozen)
1 tsp vanilla, 1 tsp cinnamon, 1 cup toasted chopped nuts, and 3/4 cups chopped dates

Make streusel topping. Combine flour, brown sugar and cinnamon. Rub in butter with fingertips until mixture is an even crumb texture. Set aside.
Pre-heat oven to 375F. Whisk together oil and brown sugar in a medium bowl.
Add in eggs, one at a time, whisking between each addition.
Add milk and whisk to combine.
Add spelt flour. Sprinkle over baking powder and salt, and stir just until evenly incorporated. Add desired add-ins and stir to combine.

Note: Batter will seem runny at first but will thicken as it rests.
Evenly distribute batter into a greased 12-muffin pan and sprinkle with streusel topping.
Bake at 375 for 20-25 minutes, or until centre of muffins spring back when poked. Allow to cool for 10 minutes in pan before removing muffins and placing on cooling rack.