1 cup all-purpose flour
1 cup whole wheat flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup unsweetened almond milk or skim (nonfat) milk - If you don't have skim milk then you can just use whatever milk is in your fridge.
1/4 cup canola oil
1/4 cup honey
1/4 cup plain or vanilla yogurt
1 tsp. vanilla extract
1 cup blueberries, fresh or frozen
2 Tbsp. brown or turbinado sugar
1/4 tsp. cinnamon
Preheat the oven to 400 degrees F and place rack in center of oven. Spray a 12-cup muffin tin with nonstick cooking spray or line with paper muffin cups.
In a small bowl, combine the topping ingredients; set aside. In a large bowl, whisk together the flours, baking powder, salt, and cinnamon until well combined.
In a separate bowl, whisk together the milk, oil, honey, yogurt, vanilla, and egg until thoroughly combined. Stir the dry ingredients into the wet ingredients until just combined - you want the batter to be lumpy and not smooth! Gently fold in the blueberries until they are evenly distributed throughout the batter.
Evenly divide the batter in the 12 muffin cups. Sprinkle the topping mixture over the muffins. Bake for 15-18 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Remove immediately from the muffin tin and cool on a wire rack.
*Recipe by Brooke McMillan