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A Bundle of Myrrh

"My beloved is unto me as a bundle of myrrh." Song of Solomon 1:13

Blueberry Muffins.

September 16th, 2009 by Aubri

I’m so glad that “baking season” is approaching! Baking just makes me happy. I made Banana muffins last week and gave some to Lily. She LOVED it, mostly the cinnamon struesel topping, but I thought maybe I could make some a bit “healthier” and see how she took it since I’ve been having the hardest time getting her to eat food! I looked and looked for a healthy whole wheat muffin recipe that I didn’t need apple sauce for since I didn’t have any unless I made it myself which I could have done yes, but I found this one on sparkpeople.com’s site. They’re in the oven now and smelling pretty good so far. They may taste like paper, but perhaps Lily won’t complain and just maybe she’ll decide she likes blueberries.

Ingredients

    2 eggs
    1/4 cup margarine or butter, melted
    1 cup skim milk
    1 cup white flour
    1/2 cup whole wheat flour
    3 tsp baking powder
    1/2 tsp salt
    2 tbsp sugar
    1 1/2 cup blueberries
    1/4 cup whole wheat flour
    1/2 cup sugar

    Strudel topping
    2 Tablespoons of butter, cut in small pieces
    1/4 cup brown sugar
    1/4 cup whole wheat flour
    1 Tablespoon of chopped walnuts or pecans (optional)
    dash of cinnamon

Directions

1. Melt 1/4 cup of margarine or butter in large glass measuring cup and set aside to cool
2. In a large bowl mix flour, baking powder, salt, and the 2
tablespoons of sugar.
3. Stir the eggs and milk into the melted butter and then mix the liquid ingredients into the large bowl
4. In another small bowl mix the blueberries with the 1/4 cup of flour and 1/2 sugar.
5. Gently fold the blueberries into the cake mixture
6. Pour batter into 18 muffin cups (I only fill the cups 1/2-3/4 full)
7. Use the same bowl from the blueberries, flour and sugar to combine the ingredients for the strudel topping. Use hands, pastry blender, or two forks to combine into crumbles. Sprinkle the topping on batter.
8. Bake at 400 for 18 minutes for dark pan, 20 minutes for light pan.

*Update: These are a hit with Lily and me! Prep time…15 minutes. Baking time…18 minutes. Sharing a yummy muffin with my little girl…timeless. (well, not really, only about 5 minutes but some of the best 5 minutes!)

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