Scrumptious Blueberry Muffins

 These muffins reign supreme above all other muffin recipes, hands down. They're filled with lush fresh blueberries, and topped with a butter cinnamon-sugar topping that melts deep down into the light texture of these divine breakfast pastries. To simply say... they are superb! 

Blueberry muffins
Inspired By Vanilla and Lace Makes 12
1 1/2 cups whole wheat flour
3/4 cup raw sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/4 cup applesauce
1/3 cup almond milk
1 cup fresh blueberries

For the streusal topping:
1/2 cup white sugar
1/3 cup whole wheat flour
1/4 cup earth balance
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the applesauce and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.
3. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup earth balance, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. (You may not use all the topping)
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Harvest Party Muffins

I finally succeeded and made a pumpkin pastry! I'm so excited. Pumpkin is my absolute favorite to cook with and yet I rarely get the chance, so this evening I finally made sure to put aside time and bake. I made Harvest Muffins! I call them this because I have a major desire to throw a harvest party, I mean how splendid and blissful does that sound? To sit outside on a wooden table, decorated with deep warm sunflowers, surrounded by green meadows in the Autumn air... awe, it just sounds too lovely! At least it's a fantasy of mine. Maybe one day I can live up to my fantasy; I suppose we shall see.

 But these muffins were made for my dear friend Jordan up in Oregon, so I hope and pray they'll continue to be fresh and moist by the time they reach her mouth! 

My muffins are inspired by Post Punk Kitchen's  recipe for pumpkin muffins, just a bit revised to a healthier version : )

Harvest Muffins

 Makes 12 muffins

Preheat oven to 400 degrees Fahrenheit 

Spray a nonstick spray on muffin pan, or use paper cups.

(I personally cut squares of parchment paper for a fun touch.)

1 3/4 cup Whole Wheat White Flour

1 1/4 Raw Sugar

1 Tbl baking powder

1/4 Sea Salt

1 Tsp Cinnamon

3/4 Tsp Pumpkin Pie Spice

1/8 Tsp Ground Cloves

1/2 Tsp Nutmeg

Sift dry ingredients together in one bowl. 

1 cup Pumpkin ( I used organic canned)

1/2 cup Unsweetened Almond Milk

1/2 cup Apple Sauce

2 Tbl Molasses 

 Stir all wet ingredients together in a separate bowl.

 Pour wet ingredients into the dry ingredients and mix together

1/2 cup Fresh Cranberries Chopped

1/2 cup Walnuts Chopped

 Fold in cranberries and walnuts

Fill muffin tins about full, the batter should be mostly used up. 

 Bake for 18-20 minutes or until toothpick comes out clean. 

Enjoy with a good cup of morning joe to start your day!