Blueberry Cinnamon Streusel Muffins

Hi everyone!  I apologize that this post is coming a day late, but hopefully late is better than never!  Today, I want to share with you a delicious muffin recipe 😋!

If you thought a classic blueberry muffin could not get any better, I'm here to say that you are mistaken.  It can.  And all it takes is warm and toasty oat streusel to do that.

This recipe has two main parts:  the muffin and the streusel.  I want to briefly summarize these two aspects of today's recipe for you all.

1.  Blueberry Muffin

I didn't stray far from the norm in making these blueberry muffins.  (If it ain't broke, don't fix it, right?!)  The main thing I changed was swapping out half of the all-purpose flour for whole wheat flour.  Why?  Whole wheat flour includes the entire wheat grain, making it richer in fiber and therefore healthier than all-purpose flour.  However, all-purpose flour makes muffins nice and fluffy, so by using some of both types of flours keeps nutrition in check while ensuring proper texture.

I also cut down the refined sugar in the muffins themselves but kept the sweetness adequate with the addition of more blueberries.

2.  Cinnamon Streusel

I have mentioned my love for streusel repeatedly on this blog, and most recently, I believe, in this post.  The intoxicating combination of oats, walnuts, butter, cinnamon, and brown sugar is simply unbeatable.

And while these muffins make a great snack or breakfast all on their own, feel free to supplement them with a smoothie or something else to fill you up more.

While I'm on the topic of smoothies, have you heard about the smoothie of the month on my blog?  This month, it's the classic banana berry smoothie, slightly tweaked by yours truly to make it extra nutritious and delicious 😋.  I hope you try to make this smoothie (linked above) and also experiment with various fruits and veggies to craft creative, nutrient-packed drinks all year long!

I slightly tweaked this recipe to bring you today's muffin recipe and a recipe from this website to bring you today's streusel recipe.

That's all for now.  Don't forget to follow me on Instagram!  I look forward to posting again on Monday 😊. (hopefully a tasty condiment for your taco Tuesday spread 😋!)

Blueberry Cinnamon Streusel Muffins

For the Muffins:

• 1.25 cups whole wheat flour, sifted
• 1.25 cups all-purpose flour
• 3/4 cup lightly packed brown sugar
• 3/4 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1.5 cup blueberries (fresh or frozen and if using frozen, do not thaw)
• 1 tsp, pure vanilla extract
• 1/3 cup light-tasting olive oil
• 1.5 cups buttermilk

1.  Preheat the oven to 400 degrees F, then lightly grease the cavities of a standard muffin pan (you might need another muffin pan.)

2.  In a large bowl, whisk together all of the dry ingredients, stirring in the blueberries last.

3.  In a medium bowl, whisk together the wet ingredients.

4.  Stir the liquid mixture into the dry ingredient mixture until just combined.

5.  Divide the mixture evenly between prepared muffin cups, filling about 2/3 of the way and topping with the streusel topping (recipe below).

6.  Bake in prepared oven for 18-20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

7.  Enjoy, storing leftovers at room temperature for up to three days and freezing for up to 1 month.

For the Streusel:

• 1 cup walnuts, chopped
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1 T. ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

1.  In a small bowl, stir all the ingredients together until combined.

2.  Enjoy, storing leftovers in the fridge for up to a week.