Tasty blueberry muffins for an early Sunday morning before church. They have some extra fiber with wheat flour and flax meal. Enjoy!Recipe (makes 12 muffins)
On their way to the oven topped with streusal
Hot out of the oven
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.
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).