Preheat oven to 375 degrees F and fill 10 cupcake tins with liners (I use 2 6-cup tins but you can use 1 12-cup; it won’t affect the baking).

In large mixing, combine einkorn, almond flour, salt, baking soda and baking powder. Stir gently to combine. In another medium-sized mixing bowl, crack eggs and check for shells. Add avocado oil, monkfruit, coconut sugar, half & half, vanilla extract and blueberry extract, if using. Whisk until creamy and incorporated.

Add wet ingredients to dry and fold until just combined. Gently fold in blueberries—note that the more you stir, the more blue your batter will be. I try to only stir a few times.

Evenly fill cupcake liners with your batter; it should come all the way to the top of the liner, approximately a rounded ⅓ cup.

In a small bowl, combine all crumble ingredients and use a fork or the tips of your fingers to mix into a crumble consistency (small pebbles). Evenly sprinkle crumble over muffins, pressing very gently into the batter, approximately 1 rounded tablespoon per muffin.

Bake muffins for 27 minutes, then allow to cool 10 minutes before carefully removing from the tins and placing on a cooling rack. Cool another 20 minutes before enjoying.

Leftover muffins will keep tightly sealed at room temperature for three days, or frozen 4-6 months. I don’t like refrigerating these, as it seems to dry them out.