Save squishy berries from the food-waste bin by making today’s streusel muffins. I’ve based the recipe on the classic German blueberry kuchen, which feature a cake base moistened with fresh berries, all covered in a crunchy, crumble-style topping. I’ve boosted the flavour and fortified the mix by using whole spelt and rye flours with rapadura sugar, though regular wheat flour and brown sugar will work as nicely, so use whatever flour, sugar, nuts and spices you have to hand. As for the fruit content, even just a small handful of over-ripe berries will do.
