It’s summer time. Hooray! You know what that means? Bug bites? Long sunny days? Thunder storms? Beautiful flowers?
Yes. But that’s not what I’m talking about. I’m talking about somethings sweet. Juicy. Plump. Something that tastes a little sinful, but really isn’t.
I’m talking about blueberries. BLUEBERRIES!
In the words of my two year old, “I love them”.
While blueberries are great by the handful, sprinkled in yogurt, over ice cream or in smoothies, they are even better in muffins. Topped with streusel. Mmmmmm, streusel. It’s the perfect way to start a summer morning.
Combine the wet and dry ingredients. See that beautiful golden color? That’s due to agave nectar.
Fold in some plump, juicy blueberries…
Add a crumbly streusel topping…
Bake to a golden, oozy perfection.
Everything you love about summer baked into a muffin. Fresh blueberries, lemon juice and a sweet streusel topping.
Adapted from Allrecipes.com
- 2-1/4 cups white whole wheat flour plus 1-1/2 tablespoons white whole wheat flour for the blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups fresh blueberries
- 1/2 cup oil (canola, coconut or softened butter)
- 3/4 cup agave nectar (for a less sweet muffin use 1/2 cup agave and subtract 1/4 cup flour)
- 2 eggs
- 1 teaspoon vanilla
- 1/2 tablespoon lemon juice
- 1/2 cup milk
- 2 tablespoons white whole wheat flour
- 5 table spoons
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- Preheat oven to 375º. Line 12 muffin tins or spray with nonstick spray.
- In a small bowl, stir together together 2-1/4 cups flour, baking powder and salt. Set aside
- Wash blueberries and gently toss with 1-1/2 tablespoons flour. This helps them from sinking to the bottom of the batter and keeps the batter from turning blue.
- Using an electric mixer on medium-low speed beat oil and agave nectar (or sugar) until light and fluffy. Add eggs, vanilla and lemon juice. Fold in the dry ingredients alternatively with the milk until just combined. Gently fold in blueberries. Pour into the prepared muffin tins.
- In a small bowl combine flour, sugar and cinnamon. Cut in butter with a fork (or use your fingers) until the mixture is crumbly.
- Sprinkle over muffins, and lightly pat in place.
- Bake muffins for 20-25 minutes, or until a toot pick inserted in the center of a muffin comes out clean.
Dinners for the week:
Monday: Turkey, black bean and hummus panini
Tuesday: Slower cooker chicken enchiladas (5-Ingredient Slow Cooker Recipes)
Wednesday: Spinach and Bacon Frittata ($5 Dollar Dinners)
Thursday: Salads with fresh veggies from the Farmer’s Market
Friday: Pizza with my breadmachine pizza dough and homemade sauce (AllRecipes.com)
Saturday: Leftover pizza
Sunday: French toast casserole (AllRecipes.com)
Monday: Peanut butter and banana grilled sandwiches (Wholesome Toddler Food)
Tuesday: Cheesy veggie quesadilla (Wholesome Toddler Food)
Wednesday: Grilled cheese and corn
Thursday: Stuffed pitas with turkey, hummus and cheese
Friday: Chicken nuggets and carrots
Saturday: Whole wheat bagel with peanut butter, honey and raisins
Sunday: Homemade crackers, hummus, cheese and carrots
This post is also linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, Cupcake Tuesday and What’s On the Menu Wednesday.
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