|Julian's Wholewheat Blueberry Muffins|
1 1/2 cups whole wheat flour
1/2 cup oatmeal
1/3 cup Splenda Baking mix or
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/3 cup milk or cream
1/2 cup unsweetened applesauce
6 oz plain yogurt
2 teaspoons vanilla
1/2 to 3/4 pint blueberries
1/4 cup packed brown sugar
or Splenda brown sugar mix
3 tablespoons all-purpose flour
1/4 cup oatmeal plus 1 tablespoon
2 tablespoons butter, direct from refrigerator, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
1 tablespoon almond paste, optional
1/2 cup chopped walnuts, optional
Sanding or other course sugar for decoration
Preheat oven to 400F and spray 12 muffin cups with cooking spray or line with paper muffin cups.
Stir together the dry ingredients in a large bowl and set aside. Lightly beat egg in a small bowl and add milk, applesauce and yogurt; whisk until smooth. Stir the liquid ingredients into the dry ingredients until moistened. Gently fold in the blueberries.
Topping: In small bowl, mix together the topping ingredients except for the nuts coating the butter and optional almond paste very well. Using a hard bladed (not wire) pastry blender/knife, cut the butter into the dry ingredients until it forms small pieces. You can also pulse in a food processor if you prefer. Stir in the chopped walnuts if using. If using whole walnuts as I often have on hand, simply use the pastry blender to chop the walnuts right into the topping mixture until they are at the size you prefer. Set aside.
|Ready for the Oven|
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean.