These are by far the best blueberry muffins I have ever had, let alone made... but they are not for the faint of heart. These are Texas sized, blueberry filled, crumb topped, monuments of breakfast perfection. If you think I'm exaggerating, try them for yourself, you'll see.
While I wouldn't exactly call these "healthy" muffins they are delicious and they can easily be modified to be a little more health friendly. Besides you only need one (actually I can barely finish one by myself) and it will stick with you well into the day.
2/3 C All purpose flour
1/3 C Light brown sugar
1/4 tsp Cinnamon
1/4 tsp nutmeg
1/8 tsp Salt
1/4 C Cold butter, cubed
In a medium bowl, whisk flour, sugar, and spices until well combined. Work in cold butter until pea sized crumbs form, set aside.
2 C All purpose flour*
2/3 C Sugar
3/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/4 C Water
2/3 C Canola oil
1/2 Pint (1 C) Blueberries
In a small bowl whisk together dry ingredients. In a large bowl whisk 1/4 C water, eggs, and oil until well combined. Stir in dry mixture until just moistened. Gently fold in rinsed blueberries.
* For a slightly healthier version you can use wheat flour. It gives the muffins a great nutty flavor and makes them a little drier and a little more dense but just as delicious. I suppose you could also make this substitution in the crumb topping but when I tried it the topping was hard and not nearly as delicious.
Put 2/3 C batter into each of the six muffin holes and top with 1/4 C of crumb topping.
Remove from muffin pan and enjoy... You can thank me later.
I haven't wanted to mess with perfection too much but I'm betting you could substitute any berry you like into these muffins and get equally spectacular results...
Let me know how you like them!