Wow! So it’s been almost an entire year since I completed a blog post… and “oh boy” has a lot happened since then. Most notably (and also an entirely unexpected surprise!) is that we now have a son, who is 2 months old tomorrow :)
But onto the muffins. As mentioned at least once before, one of my favourite cookbooks on my shelf is my Eating for Pregnancy book. And this past year I was even more delighted that I had not given it away. The recipes are healthy, easy to make, and often use on-hand ingredients. This may have been the second time I made Chris Prouty’s Saturday special blueberry muffins, however I cannot be sure. Might have been the first.
With my eldest off to school early weekday mornings, and me up at night with the baby, our go-to weekday breakfast has started to be cereal. It alternates between honey nut Cheerios and gorilla munch, neither of which are particularly healthy, but are always eaten with milk. Our toddler is actually a fantastic eater, and would eat less sugary things, but alas she wants what the other has.
So this evening, with a sleeping baby (who was incredibly fussy prior to sleeping) in the wrap carrier, I set off to find a healthy alternative, and something I could eat now as a treat. These muffins were simple to make, with an optional streusel topping. I made the topping, but opted not to put it on (aka I forgot).
Without further ado, here is my modified version, which makes slightly more than a dozen well-sized regular muffins.
Set oven to 400 degrees F, and spray or line a muffin tin. You will need one 12-muffin tin, plus either 2 more muffin slots, or a 6-8 ounce ramekin. I used a ramekin.
If using topping, mix together:
- 1/3 cup brown sugar
- 1/3 cup flour
- 3 tablespoons butter
- 1-2 tsp cinnamon
Mix: 2 cups blueberries and 1 tablespoon flour; set aside.
Next in large bowl add and whisk together:
- 1.5 cups flour (I used 1 cup white and 1/2 cup whole wheat)
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 tsps baking powder
- 1/3 cup wheat germ OR ground flax seed
- 2/3 cup rolled oats
- Set dry ingredients aside
In a 2-4 cup measuring bowl, add
- 1/2 cup canola oil
- 1 large egg
- ~ 3/4 milk (up to the 1.5 cup measuring mark)
- Whisk until combined
Add the wet ingredients into the dry and mix well. Fold in the blueberries. Divide amongst the 12+2 muffin cups. I filled mine about 3/4 full and ended up with awesome slightly raised and nicely browned muffins, plus one giant muffin :)
Last put streusel topping on each muffin. Bake for 20-25 minutes until nicely browned.