Saturday, May 30, 2009

Fabulous Blueberry Muffins! (no eggs needed)

My husband and kids looove these muffins.

1 cup unbleached white flour
1 cup whole wheat flour
2 tbsp baking powder
1/2 tsp salt
4 tbsp water
4 tbsp corn starch
1 cup whole milk
3/4 cup Sugar in the Raw
8 tbsp unsalted butter, melted
1 1/2 cup frozen wild blueberries, thawed
cinnamon to taste

1/4 cup sugar in the raw
1/3 cup plain flour
1/4 cup wheat germ
3 Tablespoons melted butter
cinnamon to taste
Mash together with a fork until the topping is crumbly.

Move rack to the middle level of the oven. Preheat oven to 350. Spray a muffin tin with alcohol-free cooking spray. In one bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, combine water and cornstarch. Whisk until blended. Add milk and sugar. Whisk in the butter and immediately pour liquid into the dry mixture, along with the blueberries. Pour the melted butter in with the wet ingredients just before you are ready to add the dry ingredients so it doesn't begin to harden before you are ready to mix everything together. A wooden spoon, is probably the best utensil to blend all ingredients gently,without overmixing your batter. Divide your batter in a muffin tin that makes twelve muffins. Sprinkle the topping mixture by Tablespoonful onto the top of each muffin before popping them into the oven. Bake for 20 minutes, when you can prick them with a toothpick and it comes out clean, they are done, or just take them out when the topping is a beautiful, crunchy brown color.

Hot Skillet! I actually vegan-ized them without ruining them!
Substitute organic unrefined coconut oil for the butter, and use non-dairy milk, like soy, hemp or almond milk instead of regular whole milk!!!! You can even use the coconut oil in the topping, instead of butter. You melt it before using it, just like you do butter, and you really don't taste coconut when you eat them.

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"If it ain't simple, I don't cook it."