Blueberry Muffin Variation

For this recipe, I was more diligent in my use of crumble.

I used whole wheat, unbleached all-purpose flour just because.

I kept with using only blueberries this time. No raspberry sinkholes, thank you very much.

I also added 1 tbsp of butter to the batter to help the texture along. For the original recipe, scroll down to my previous post. I told you I would be on a muffin kick and I think I'm incredibly happy with these blueberry muffins.

The fat content is still rather low, only about 3.5-4 grams per muffin. Frankly, it would have been about 1.5-2 grams without that damned crumble. But how can anyone resist?



A gift for my friend Amanda for all of her help this quarter. She is truly amazing!