2 cups of organic all purpose flour
2 tsp. Non-Aluminum baking powder
1/2 tsp Himalayan Pink Salt
1/2 cup of Organic Butter
1 cup Organic Raw Sugar
2 Organic Eggs
1/2 cup of Organic Milk
1 tsp. Vanilla
1/2 cup of elderberries (fresh or rehydrated)
1/2 cup Organic Sugar
1/3 cup Organic Flour
1/4 Cup butter (cubed and room temperature)
2 tsp cinnamon
Makes 12 regular size muffins
Pre-heat oven to 375 F
To make the topping place your dry ingredients into a small bowl and add the butter cubes. Use a fork or pastry knife to cut in the butter. It will be in little clumpy crumbles. Sit aside.
In your mixer mix your butter and add sugar and mix until nice and creamy. Add to this mixture your eggs one at a time and continue to mix.
Add milk and vanilla
In a separate bowl mix your dry ingredients. Add this a half at a time to your wet ingredients. Don't over mix, muffin dough should be sort of lumpy. Add to this your berries.
Put muffin tin liners into your muffin tin and spoon in the dough filling the cup about 2/3rds full of your mix. Spoon some of the topping to the top of each muffin and place in your pre-heated oven. Cook for about 20 minutes (depending on your oven) or until when you pierce it through to center with a toothpick, the toothpick will come out clean. Transfer to rack and allow to cool or eat hot out of the oven.
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