Sunday, September 19, 2010
These muffins are easy to make and bursting with flavor. I came up with the recipe this morning when blueberry muffins were calling my name. These are a wonderful breakfast treat, and fairly healthy, too! To make even healthier, use all whole wheat.
I N G R E D I E N T S :
For the muffins:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar (or organic cane crystals)
1 1/2 teaspoons baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup Stonyfield organic low-fat Blueberry yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup frozen blueberries (or fresh, if you have them)
For the topping:
1/4 cup all-purpose flour
2 Tbsp. each granulated sugar and firmly packed light brown sugar (or sukanat)
1/4 tsp. ground cinnamon
1 tsp. ground flax seed (optional)
2 Tbsp. cold, unsalted butter, cut into small pieces
D I R E C T I O N S :
Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. In another bowl, stir together eggs, yogurt, butter and vanilla until blended. Toss blueberries with the flour mixture.
Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Sprinkle some of the topping onto each muffin.
Bake for 20 – 25 minutes, or until the tops are golden brown. Yields 12 muffins.