picking my food

Sometimes when we go berry picking, there is an abundance of fruit that can't be consumed before it spoils.

A great way to use up that abundance is either freeze the fruit (makes great smoothies...I have a great easy recipe here).  Or I like to make muffins.

It's an easy, healthy way to know what we're putting into our snacks, and they taste better knowing that they were made from scratch, berries picked ourselves.

Sometimes they are good for breakfast.  This recipe is a decadent one, but you can omit the crumble topping...if you dare.

Crumble Topped Blueberry Muffins
(makes approx. 12 muffins)

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1 cup of organic cane sugar
• 1/2 tsp. salt
• 4 tsp. baking powder
• 2/3 cup olive oil
• 2 eggs
• 2/3 cup milk
• 1 1/2 cup blueberries

Crumble Topping

• 2/3 cup brown sugar
• 1/4 cup flour
• 1 1/2 tsp. cinnamon
• 1/4 cup butter, cubed.

Directions:

• Preheat oven to 400degrees.  
• Line muffin tin with regular sized liners.
• Combine flour, sugar, salt and baking powder.  
• In a separate bowl, mix oil, eggs and milk.  Add to dry mixture.
• Fold in blueberries.  
• Fill muffin cups right to the top and sprinkle with the crumb mixture (see below).
• Bake for 20 to 25 minutes in the preheated oven, until toothpick comes out clean.

Crumb Mixture Directions:

• Mix the sugar, flour, butter and cinnamon, with a fork (I like using a pastry blender), until it resembles a crumb like mixture.
• Sprinkle on muffins before baking.

Enjoy.