My girls come home from their Grandma’s raving about Grandma’s blueberry muffins and begging me to make them. Grandma’s muffins are from a mix, so I’ve had it in the back of my brain to find a hearty, healthy blueberry muffin that my kids will love just as much as they love Grandma’s blueberry muffins.
Well, guess what?
I found one!
We had 2 snow days last week, and having my girls home from school with snow falling outside always puts me in the mood to bake. I scoured the web and my bread/muffins pinterest board for a healthy, hearty blueberry muffin recipe and found this one from Heavenly Homemakers.
I kept the recipe pretty close to the original, but I used oatmeal instead of nuts for the streusel topping. My youngest girl does not like nuts.
These muffins were really delicious. They are moist and filling. They do not have too much sugar, and the streusel topping gives it just enough sweetness. I doubled the recipe and they were still gone within 2 days!
Blueberry Streusel Muffins
1 1/2 cups whole wheat flour
1/3 cup brown sugar (or coconut palm sugar, or sucanat, or honey)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 egg (or chia egg substitute)
1/4 cup melted butter (I used coconut oil)
3/4 cup milk (I used almond milk)
3/4 cup blueberries, fresh or frozen
Mix dry ingredients together well. Add egg, butter and milk, stirring until all ingredients are mixed. Gently stir in blueberries. Scoop batter into 12 paper lined muffin tins. Sprinkle with Streusel Topping and bake in a 400° for 20 minutes.
3 T. brown sugar (or coconut palm sugar, or sucanat, or honey)
1 T. butter, softened (or coconut oil)
2 T. oats (or chopped nuts)
To learn more about coconut oil, click here.
To learn more about coconut palm sugar, click here.
To learn more about sucanat click here.