B-b-b-b-b-b... Blueberry Muffins

So this may be hard to believe, even for us here in Chicago as we are now sweating in our post-Memorial day 90 weather, but just a few short days ago it was only 40. Yes, that's right, we had a 50 degree swing this week. I guess it shouldn't be a shock for those of Chicago natives, but it never seems to sit just right with me. 

On Friday when I was walking around shivering in my house (now reread the title of this blog), I decided I needed to find something to bake to warm up the kitchen. And the idea came out of nowhere... what about blueberry muffins??? Everyone loves them and if done right, can be somewhat nutritious. Yes, they are a little high in sugar, but they do also include whole grain flour and those little bitty antioxidant powerhouses... aka blueberries. 

I posted the recipe here since no matter the weather, these delicious treats are always a hit!

Blueberry Muffins (adapted from allrecipes.com)

Use organic ingredients if possible:

• 3/4 cups all-purpose flour
• 3/4 cups whole wheat flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup canola oil
• 1 egg
• 1/3 cup skim milk
• 1 1/2 cups fresh or frozen blueberries
• 1/3 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.