• Preheat oven to 375°F.
• Grease a 12-cup muffin tin or line with paper liners.
Place your rack in the center of the oven for even baking.
• Mix the Dry Ingredients in a medium bowl: Sift or whisk together and set aside. I like using a sifter because it helps the muffins turn out lighter.
• Cream Butter and Sugar in a large bowl:Beat until light and fluffy, about 4 minutes. This is the only step that needs a mixer. 
After creaming the sugar and butter with an electric mixer, use a spoon or your favorite hand-mixing tool for the rest of the recipe.
• Add the eggs, one at a time, combining well between each one.
• Stir in vanilla and lemon zest, if using.
• Add the milk.
• Gradually stir the dry ingredients into the wet mixture.
Remember: do not overmix. Stir just until everything comes together.
• Gently fold in the BlueberriesIf using frozen or dehydrated berries, toss them lightly in flour before folding them into the batter. This helps prevent sinking.
• Fill each muffin cup about ¾ full.
• Bake 20–25 minutes. Start checking at 20 minutes with a toothpick. It may take longer depending on your stove and your location.
• Once they’re done, let them cool for 5 minutes in the pan, then move to a wire rack.
• That’s it. Warm, homemade spelt flour muffins ready to share!

Optional Streusel Topping

• Mix together:
• ⅓ cup spelt flour
• ¼ cup sugar
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• Cut in ¼ cup cold butter until crumbly. Sprinkle on top before baking.