My friend, Beth, is leaving us here at the seminary – so we had a going away breakfast for her. She’s not really going anywhere – just not going to be working here any longer. I asked her yesterday what she wanted – blueberry muffins.
So, I wanted to do a little bit of a different blueberry muffin and found this one on Kevin’s blog (http://closetcooking.blogspot.com). He usually has great recipes that are slightly off the norm. And I like that.
These have a great texture, chewy, and as a friend said “taste slightly like an oatmeal cookie”. While the list may seem long – the only thing I didn’t have on hand was the vanilla yogurt – I usually only keep flavored yogurt on hand.
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup butter (melted) – salted
3/4 cup rolled oats (ground in food processor)
1 cup flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 cup blueberries
Mix wet, then dry, then fold in berries.
1/4 cup pecans
1/4 cup flour
1/8 tsp cinnamon
1/4 cup dark brown sugar
2 tablespoon cold unsalted butter
Crumble on top of muffins.
Fill 12 greased muffins tins, cook on 375 for 20 minutes. Serve warm.