Natural Blueberry Muffins with Oat Streusel Topping

chocolate moose

Tue, Oct 26 2010, 1:27 pm

Natural Blueberry Muffins
Just got a yen for them !
Makes 12 regular, 24 minis, or 6 Texas sized muffins; or any assortment of sizes that works for you

Muffins:
3/4 cup liquid (we used Van. Enr. Rice Dream)
1/2 cup applesauce
1 egg
2 cups flour: mixture of white flour, whole wheat, white whole wheat, wheat germ, oats, and/or cornmeal
1/2 cup sugar (white or brown or a mixture)
1 T baking powder
1 tsp salt
1 cup blueberries

Optional additons:
zest of one lemon
1 tsp vanilla
1/2 – 1 tsp cinnamon
1/2 cup crushed nuts (walnuts)

Topping:
1 cup flour, any kind
1/2 cup oats
2/3 cup brown sugar
1/2 tsp cinnamon, mixture of cinnamon & ginger, or 5 spice mix
pinch salt, optional
1/2 cup fat

Preheat your oven to 400 deg F and spray muffin pan with non stick spray or use paper inserts. Mix your liquid ingredients and add to dry; don’t overmix. Add your blueberries last; batter will be lumpy.

If you are using the topping, mix those ingredients in a little bowl and sprinkle on your raw muffin.

Bake until golden brown; regular muffins bake in about 18 – 20 minutes, minis bake in about 10 (Texas size take longer).

studying_torah

Tue, Apr 01 2014, 9:43 pm

Do how do u keep muffins moist for the next day? I made mini whole wheat muffins w milk and yogurt for added moisture, but the next day they were getting dry. I tried freezing them, but when they thawed they were really dry so they're sitting in the freezer till they get tossed w chometz.