Wednesday, April 11, 2012

B is for . . . Yummy Blueberry Muffins!

So, yesterday I made a batch of homemade blueberry muffins. Everyone liked them. Score one for mom! The comments:

"Oh my gosh, these are so good!"                      "Really good, Mom!"

"Awesome muffins!'                                          "Top Notch!'

Can I do much better than that?  I don't think so. It is rare in my house that everyone like something, so when it happens, I revel in it. Here's my recipe. Enjoy!

 Yummy Blueberry Muffins


 rolled oats pulsed in the food processor so they resemble quick oats - need 1 1/2 cups (quick oats will work in a pinch)

 1 1/4 cups flour (I use only whole wheat pastry flour)

 1 teaspoon baking powder

 3/4 teaspoon baking soda

 1/2 teaspoon ground cinnamon

 1/2 cup packed brown sugar

  1 egg white

 1 cup applesauce

 1 tsp vanilla

 1/2 cup milk

 1 cup blueberries ( I used Trader Joe's frozen organic blueberries0

 1/4 cup my homemade grain-ola (storebought granola will also work or just rolled oats)

 1/4 cup packed brown sugar

 ½ tsp. ground cinnamon

 2 tablespoon melted butter

 1 Tbsp whole wheat flour


1. Preheat an oven to 400. Grease a muffin pan with nonstick cooking spray. Whisk together 1 1/2 cups oatmeal, flour, baking powder, baking soda, and cinnamon in a mixing bowl and set aside.

2. Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture and blueberries till moistened. Pour the batter into the muffin pan. Stir the topping ingredients in a small bowl, mixing with a fork. Sprinkle this mixture evenly over the muffins.

3. Bake in the preheated oven until golden and toothpick comes out clean when inserted into the middle, about 20-25 minutes depending on your oven. Cool at least 10 minutes and then remove from muffin pan.  Makes 12  muffins.
Cook's Notes: 
*Fresh blueberries can be used if you like.
*When you mix in the frozen blueberries your batter will change colors, and that's okay. They will still cook up all nice and golden brown.
*Granola is best to use for the tpping because it creates a crunchier crust which works well with the moist, soft muffins.

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