Healthy (Ier) Blueberry Muffins

The best for breakfast, brunch, or late-night snacks. Whole wheat pastry flour makes these muffins light and airy while still being healthy. Adapted from EatingWell to make it easier to read and thus quicker to bake.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• Muffins

• 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 white
• 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

• Optional

• 3  tablespoons  chopped  macadamia nuts

• Crumble topping

• 1⁄4 cup unsweetened coconut
• 2  tablespoons brown sugar
• 2  tablespoons all-purpose flour
• 1  tablespoon canola oil

• Optional

• 2  tablespoons  chopped  macadamia nuts

Directions

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.