Sunday, July 18, 2010

Blueberry Muffins

Tasty blueberry muffins for an early Sunday morning before church.  They have some extra fiber with wheat flour and flax meal.  Enjoy!

Streusel topping
On their way to the oven topped with streusal
Hot out of the oven
Recipe (makes 12 muffins)
3/4 cup fat free milk
1/4 plain fat free yogurt
1 large egg
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2-3 tablespoons water (or use orange juice like my sister-in-law suggested)
1 cup fresh blueberries (or frozen blueberries)

1. Heat oven to 400'F. Spray muffin tin with cooking spray.
2. Make Streusel topping (see below); set aside
3. Mix milk, yogurt and egg in a large bowl with a whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (it will be lumpy). Add water(or juice) to thin batter a bit. Fold in blueberries gently. Divide batter using an ice cream scoop, among a 12 muffin cup tin. Sprinkle each with about 1 tablespoon streusal topping.
4. Bake 20-25 minutes or until golden brown. Let stand 5 minutes, serve warm.

Streusel Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons flax meal
2 tablespoons cold butter

Mix flour, brown sugar and cinnamon in a bowl. Cut in the butter using a pastry cutter or two forks, until crumbly (see photo above).


The Ishiharas said...

so, i was just looking at your blog and then saw the link to your food blog. Super excited about this kelly as i am always looking for new recipes! how fun!

jdabel said...

Your blueberry muffin recipe is soooo much healthier then the box kind at the store. My daughter and I made them together today during my son's nap time. We added orange juice instead of water to make our own twist on the recipe. Fun stuff! Like your blog and thanks for the inspiration in the kitchen.

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