I made a second batch of these without the brown sugar topping on them, and liked them better.
It has been a long Birthday Weekend and I’m glad to finally be home. Birthday Weekend is when everyone goes up to the cabin to celebrate 4 birthday’s that happen all in one week in my husbands family. There were about 13 people there and 5 dogs. And if you’re wondering how 13 people can fit into one cabin, they can’t, cause there’s actually 2 cabins. We had sloppy joes, corn on the cob, watermelon, ice cream birthday cake and probably the best damned gaucamole I’ve ever had. Which I plan on sharing with everyone on this site soon. It was so stinking good and I couldn’t stop eating it.
Oh yes, and there were ducks too. I snapped a couple pics of them diving into the water for dinner.
The weather was kind of drab cause it was cloudy and on Saturday night there were a few thunderstorms. Then it was really muggy and the sun finally decided to come out on Sunday. Why couldn’t it have been that way on Saturday?
My favorite type of muffin is blueberry. I like jumbo muffins with a crunchy topping. Have you ever tried blueberry muffin ice cream? Wow, is that every good. It almost reminds me of cake batter ice cream but with blueberry muffin batter in it, instead. One of these muffins is only 6 Weight Watcher points and it was very filling for breakfast. They have a cinnamon sugar topping on the top and lots of fresh blueberries in the middle. A very good low calorie muffin to keep you satisfied through the morning.
- 1½ cup(s) all-purpose flour
- ⅔ cup(s) whole wheat flour
- 2 tsp baking powder
- ½ tsp table salt
- 2 Tbsp dark brown sugar, packed
- ½ tsp ground nutmeg
- ⅔ cup(s) sugar, granulated
- ⅓ cup(s) light butter, stick
- 1 large egg(s)
- 2 item(s) egg white(s)
- ½ tsp vanilla extract
- ¾ cup(s) fat free skim milk
- 1¼ cup(s) fresh blueberries, fresh
- Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
- To make the topping, combine the brown sugar and nutmeg in a bowl.
- With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
- Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.