Blueberry Muffins

These muffins are bursting with blueberries, and they are so moist you will want to keep this recipe handy. They are great for an on-the-go breakfast, mid-morning snack, or a packed snack for school.

Prep: 15 mins. Cook Time: 25 mins. Makes: 12 regular or 6 jumbo muffins*

Ingredients:

3/4 cup all-purpose flour

3/4 cup whole white wheat flour

1/2 cup sugar

2 tsp. baking powder

1/3 cup canola or olive oil

1 egg

1/3 cup 1% milk

1 cup, plus a few extra fresh or frozen blueberries

Optional crumb topping:

1/4 cup sugar

1/3 cup all-purpose flour

2 Tbsp. butter

1/4 tsp. cinnamon

Directions:

1. Preheat oven to 400°F (200°C). Place muffin liners or grease a muffin tin.

2. In a medium bowl combine flours, sugar and baking powder. In a liquid measuring cup (with least 1 cup) place oil, add the egg, then pour enough milk to fill up to the 1 cup mark. Mix into the flour mixture. Fold in the 1 cup of blueberries.

3. Pour batter into the muffin cups, top with crumb topping, extra blueberries or sprinkle oats on top.

4. Bake for 20-25 mins. into the preheated oven, or until a toothpick comes out clean.

* Recipe can also be made in a loaf pan. Adjust the cook time to 55-60 mins.

Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN