Lunch: Streusel-Topped Blueberry Muffins

Homemade streusel blueberry muffins burst with fresh flavor that store-bough muffins can never duplicate – and they’re so easy to make. Flour, brown sugar, cinnamon and butter make the streusel, while fresh blueberries give the from-scratch muffin sweet f

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Streusel-Topped Blueberry Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine

Instructions

Heat oven to 400 °F. Line 12 regular-size muffin cups with paper baking cups, or spray bottoms only of cups with cooking spray.
In medium bowl, stir 1/4 cup flour, the brown sugar and cinnamon until mixed. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
In large bowl, beat milk, oil and egg with fork or wire whisk until blended. Add 2 cups flour, the granulated sugar, baking powder and salt all at once; stir just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon streusel.
Bake 20 to 25 minutes or until golden brown. If muffins were baked in paper baking cups, immediately remove from pan to cooling rack. If muffins were baked in sprayed pan, leave in pan about 5 minutes, then remove from pan to cooling rack. Serve warm or cooled.

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