Blueberry Muffins (lower fat!)

I've been trying in vain to find a good blueberry muffin recipe that wasn't ridiculously loaded down with butter or sour cream. I tried several recipes that were both too fatty and disappointingly mediocre. This morning, I finally just modified my favorite easy muffin recipe, by adding blueberries and a quick streusel topping, it turned out delicious!





Henry agrees! Also, look at that haircut, I think it propelled him to grow up a little bit, he loves climbing on the table and counters lately! Oh, you want the recipe?

Blueberry Muffins

Preheat oven to 400 F

Mix the following dry ingredients together...

2 cups flour

1/3 cup sugar

1 T. baking powder

3/4 t. salt

whisk the following ingredients together..

1 egg

1 cup milk

1/4 cup canola oil

1 tsp. vanila

Streusel topping

2 T cold butter

2 T brown sugar

2 T flour

1/2 tsp cinnamon

1/2 tsp nutmeg

cut ingredients together with a knife and fork, until it resembles crumbs.

Mix 1 1/2 cups fresh blueberries (you could probably use frozen, thawed blueberries too) in with the flour mixture, slowly pour the milk mixture over the flour/blueberry mixture and stir together until it just comes together. Don't overmix!! Please! That is the key to these muffins.

Spray a 12 muffin tin with cooking spray, divide batter up between all the cups. Top with the streusel topping. Bake for 20 minutes.

Yum! Low sugar, and lower fat!! And still darn tasty...