To Die For Blueberry Muffins

My friend Shannon submitted this recipe into our ward cookbook and the name is a PERFECT fit for these muffins!  Seriously.  My hubby LOVES blueberry muffins and when he tried these babies he was in HEAVEN.  They are super MOIST and the crumb topping is AMAZING.  I seriously could go on and on so you are just going to have to try these out for yourself and see.... I promise you will agree that these blueberry muffins REALLY are TO DIE FOR!!!  Thanks Shannon for sharing our family's ABSOLUTE favorite blueberry muffin recipe EVER!

Ingredients:

1 1/2 C all-purpose flour (1/2 white & 1/2 wheat works fine)

3/4 C white sugar

1/2 t salt

2 t baking powder

1/3 C vegetable oil

1 egg

1/3 C milk

1 C fresh blueberries

Directions:

Preheat oven to 400 degrees.

Grease muffin cups or line with muffin liners.

Combine 1 1/2 C flour, 3/4 C sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

Mix egg, oil and milk mixture with the flour mixture.

Fold in blueberries.

Fill muffin cups to the top and sprinkle with crumb topping.

Bake for 20-25 minutes or until done. 

Crumb Topping:

Ingredients:

1/2 C white sugar

1/3 C all-purpose flour

1/4 C butter

1 1/2 t cinnamon

Directions:

To make topping mix together 1/2 C sugar, 1/3 C flour, 1/4 C butter and 1 1/2 t cinnamon.

Mix with fork and sprinkle over muffins before baking.  

Guilt-Free Mommy Muffins

I am not a huge breakfast eater, and every morning usually go for the more simpler foods like fruit, smoothies, oatmeal, etc.  I found this recipe for whole wheat banana muffins online that I love.  We always have left over brown bananas in our house and I use to use them to make banana bread.  I would make one or two whole loaves and would always feel guilty about eating it because of all of the fat and calories.  I am the type of baker where it has to be ALL or NOTHING.  Either it is super healthy or super fattening.  Anyways, so I found this recipe and I make between 1-2 batches a week and store them either in the refrigerator or freezer.  They are great as a quick on the go breakfast or snack.  They are also totally satisfying and healthy.  The muffins, of course, aren't as flavorful as regular banana bread, but they seem to do the trick for me and my son just LOVES them.  Hope you enjoy this super healthy quick breakfast or snack option!

Dry Ingredients:

1 1/4 C whole wheat flour

2 T wheat germ (optional)

1/2 t baking soda

1/2 t baking powder

1/4 t salt

1/2 t cinnamon (optional)

Wet Ingredients:

2 egg whites

1 banana, mashed

1/2 C plain nonfat yogurt

1/2 C applesauce

1 T honey

1 T molasses 

1 t almond extract (could use vanilla as well)

Topping:

regular oats

Directions:

1) Preheat oven to 375 degrees.  Grease muffin tins with cooking spray.

2) In medium bowl, mix dry ingredients.  Set aside.

3) In a separate bowl, mix wet ingredients.

4) Gradually beat in dry ingredient mixture and stir until blended.  Batter should be lumpy.

5) Pour into muffin tins and sprinkle tops with oats.

6) Bake for 20-25 minutes, until toothpick inserted in the middle comes out clean.

7) Remove muffins from pan and allow them to cool on wire rack.