blueberry muffins are so classic. easy to make, loved by all. i happened to pick up TWO pints of blueberries wednesday. so since i have extra time friday mornings it was obvious what needed to be done.
i don't remember where i got this recipe; i found it written on a scrap of paper and shoved in my cookbook shelf. they're wonderfully crunchy, lightly sweet, and healthy enough to have two if you want (which we all do anyway)! if it's your recipe, feel free to get angry at me and demand proper credit. ;D
crunchy blueberry muffins
3/4 cup vanilla almond milk or other milk sub
1/4 cup agave nectar
1/4 cup canola oil
1 egg sub (i used ener-G)
1 cup whole wheat flour
1 cup whole wheat pastry flour
3 t baking powder
1/2 t salt
1 cup blueberries
2 tbsp brown sugar
1/4 t cinnamon
preheat oven to 400 F.
prepare your "egg" in a large bowl, then whisk in the almond milk, agave, and oil.
stir in both flours, salt, and baking powder until just moistened. or, if you are like me, completely forget the baking powder and salt and add them in after already mixing so you get a stretchy gooey blob.
gently fold in blueberries.
spoon batter into a prepared muffin tin (spray or use liners); muffin cups will be very full. mix together the brown sugar and cinnamon and sprinkle over each muffin.
bake 18-20 minutes. use the toothpick test to see if they're done.
