I make these muffins almost every weekend. The recipe is an amalgam of several different muffin recipes, so I suppose it’s different enough that I can call it my own. You can use fresh or frozen blueberries, though I usually just use frozen for the convenience. And they’re relatively healthy, with whole-wheat flour, canola oil, ground flax seeds, and a little honey as sweetener–of course, the brown sugar topping is the best part
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Favorite blueberry muffins

Preheat oven to 400°F

Whisk the following ingredients in a large bowl:

• 3/4 c skim milk
• 1/4 c canola oil
• 1/4 c honey
• 1 egg

Stir in following ingredients (can first be mixed together in a separate bowl if desired). Mix only until combined.

• 1 Tbsp flax seeds (ground)
• 1 c all-purpose flour
• 1 c whole-wheat flour
• 3 tsp baking powder
• 1/2 tsp salt

Fold in 3/4 c frozen blueberries, or 1 c fresh blueberries. Spoon into greased or lined muffin tin.
In a small bowl, combine topping:

• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1 Tbsp oats

Sprinkle ~1 tsp topping on each muffin and lightly press it in with the back of a spoon.

Bake 20-25 mins or until toothpick comes out clean.

Makes 6 muffins.