Healthy (ier) Blueberry Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3/4 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1 tablespoon canola oil
• 1 egg
• 1 egg
• 3/4 cup low-fat buttermilk (or 3/4 cup milk with 3/4 tablespoon lemon juice if no buttermilk) or 3/4 cup fat-free buttermilk (or 3/4 cup milk with 3/4 tablespoon lemon juice if no buttermilk)
• 2 tablespoons melted butter (i use smart balance spread)
• 1/2 teaspoon vanilla extract
• 1 3/4 cups blueberries
• 3 tablespoons chopped macadamia nuts
• 1/4 cup unsweetened coconut
• 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon canola oil
• 2 tablespoons chopped macadamia nuts

Recipe

• 1 preheat oven to 400°.
• 2 combine 'crumble topping' ingredients in a small bowl. set aside.
• 3 for 'muffins': whisk/sift flours, baking powder, baking soda, salt, and cinnamon in a medium-sized bowl. in a large bowl, combine brown sugar, oil, eggs, milk, butter and vanilla extract.
• 4 if using a mixer, set on slow-medium speed while adding the dry mix to the wet, portions at a time. add blueberries and macadamia nut, fold just to combine.
• 5 pour batter into 12 lined muffin cups. add crumble topping evenly among muffins. bake at 400° for about 20 minutes. best within the first few days.