It’s another beautiful morning down a dirt road and nothing says good morning to the family like the smell of muffins baking in the oven. My husband would happily eat bacon every morning, but I can’t live up to those dreams in good conscious. As a result, I am constantly looking for other ways to start the day out right. These little guys turned out to be just what we needed.
½ cup dried blueberries
1 ½ cups all-purpose flour
½ cup whole wheat flour
2 T. baking powder
1 T. salt
½ cup honey
½ cup canola oil
1 cup milk
2 eggs, lightly beaten
2 T. butter
4 T. brown sugar
Begin by preheating the oven to 375 degrees and lining a muffin tin with cupcake liners.
Place the blueberries in a bowl and fill with hot water until just covered. Allow the berries to soak while you prepare the batter.
Combine the flours, baking powder, and salt in a small mixing bowl. Combine the honey, milk, oil, and eggs in a medium mixing bowl. Next, combine the dry ingredients into the wet and gently mix everything together.
Drain the blueberries in a colander and fold into the prepared batter. Evenly distribute the batter between the 12 muffin cups.
Melt the butter on the stovetop. Once the butter has melted, add the brown sugar and mix to combine. You should have a moist crumbly mess. Sprinkle a small amount on top of each muffin.
Bake for 15- 20 minutes. Allow to cool for 5 minutes in tin. Remove muffins from tin and allow to cool on a drying rack. Serve warm or cold. Allow to cool completely before storing in an airtight container.
Results: My stomach doesn’t agree with anything too sugary in the morning, so these muffins only have a light sweetness to them. The crumbly top brings in the extra kick of sweetness, without coating your stomach with sugar. These muffins paired perfectly with my morning cup of coffee and travelled wonderfully with my husband to work, which make them a perfect breakfast.