Blueberry Crunch Muffins

Whoa...it's a steam bath out there. Heat + humidity, makes for one sweaty day. Little man and I even went for an early morning walk yesterday, and that didn't stop the sweat from pouring off me. It feels like summer!

Now, cranking up the oven for these delicious and healthy muffins, might not sound like the thing to do on a steamy day, but trust me, they are worth it! If you do, make them early in the morning or later at night. Definitely not during the heat of the day.

Unless, you enjoy sweat.

I don't.

Oh, and before I get to this recipe, I still need some fresh salsa recipes. I'm trying to find the best one - it just may be yours!

Blueberry Crunch Muffins

2 egg whites

1/4 c. canola oil

2 c. yogurt (I use Stonyfield's Organic French Vanilla)

1/2 c. flax seed

1 c. granola (I use my homemade version)

1 1/2 c. whole wheat flour

1/3 c. brown sugar
1 1/4 t. baking soda

1/2 t. salt

1 c. blueberries

*Dusting berries with a little flour, will help them from not sinking to the bottom of the muffin*

Heat oven to 400 degrees. Grease muffin pan or liners (I've baked them with and without liners, and both turn out fine). Mix wet ingredients first, then add dry ingredients. Gently fold in berries. Bakes 18-20 minutes and immediately remove from pan.

These muffins are moist and a little nutty. You get the crunch of the granola every few bites, along with the juiciness of the blueberry.

Perfect, in my opinion!