I used to never like blueberries. As an adult and a mother, though, now I can’t get enough of them! That’s why I love this blueberry muffin recipe.

These muffins make a great breakfast or snack, and I get a whole handful of those delicious, blue drops in each one! Blueberries are considered a “super food” because they’re rich in antioxidants (you need these to stop from feeling sluggish during the day).

Putting them in a muffin means I’m getting a healthy serving of fruit, my antioxidants, and a snack that tastes absolutely scrumptious. Why wouldn’t you want to make this recipe every week?

 

Ingredients:

For the Muffins:

1 1/2 cups flour

3/4 cup white sugar

1/2 teaspoons salt

2 teaspoons baking powder

1/3 cup canola oil

1 extra large egg

1/2 cup low fat milk

1 heaping cup of fresh blueberries

For the Streusel

1/4 white sugar

2 tablespoons flour, plus 1 teaspoon

2 tablespoons butter, cut into cubes

3/4 teaspoon cinnamon

1/2 teaspoon almond extract

 

Instructions:

Combine the dry muffin ingredients, whisk in a bowl.  Combine, oil, egg and milk in measuring cup and beat together, breaking up the egg.  Add liquid mixture to dry ingredients until just mixed.  Do not over-mix or you will have tough pointed muffins. Fold in the blueberries.

Mix all struesel ingredients together with a fork (or pastry cutter) until crumbly.  Sprinkle on tops of muffins.

Bake muffins on center rack of preheated oven for 20 minutes or until done.

Enjoy them warm….let them sit for 15 minutes or so.  Blueberries are HOT out of the oven.

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Quick Tip: You can use olive oil as a healthy replacement for canola oil.

Recipe and image courtesy of: Kitchen Catharsis