For a Sunday morning, I awoke earlier than usual. This was due in part to gaining an extra hour of sleep last night when the clocks moved back, and the fact there was beautiful sunshine streaming through the French door windows. Since I had a lot of blueberries in the refrigerator, blueberry muffins were on the menu for breakfast. Everyone that tastes these muffins absolutely loves them. Enjoy!!!
Directions
- Preheat oven to 400°F (200°C).
- Prepare muffin cups with paper liners or grease muffin cups.
- Combine both flours, sugar, salt and baking powder.
- Beat egg, oil and milk together.
- Mix with the flour mixture.
- Fold blueberries gently into the mixture.
- Prepare the crumb topping: use a fork to mix butter, flour, sugar and cinnamon.
- Fill muffin cups to the top and sprinkle with the crumb topping mixture.
- Bake for 20–25 minutes, until done.
℞ M.D. Notes
- Blueberries are a very good source of vitamin K and a good source of vitamin C.
- Blueberries are one of the fruits with the highest antioxidant power due to the many phytonutrients found within the fruit. They have anthocyanins, which many scientists believe are one of the most powerful phytonutrients yet discovered.
- Blueberries are also a good source of fiber. To increase fiber in this recipe substitute 1/4 cup whole wheat flour for part of the all-purpose flour. The wheat's bran and germ part of the grain are retained in whole wheat flour, therefore providing more fiber and protein.
- To increase calories, use buttermilk instead of fat-free milk.
- Blueberries are good to eat when having symptoms of constipation; grab a handful along with your muffin.
- This is a nice muffin to eat on the days following chemotherapy.
