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Crunchy Top Blueberry Muffins


Today its back to work after a Canadian long weekend. For some, its an opportunity to get outside in summer, go to a cottage or take part in the many festivals and activities around Toronto. But I hate that shit. Cottages are full of bugs, and summer is too hot and Toronto is too crowded and difficult to get around to make going to any festivals or attractions worth it (or remotely enjoyable). And no, my name is not the Grinch.

So on the day off yesterday, I went to the office in the morning and stayed at home, inside, in the air conditioning all afternoon. But I was sort of productive. I convinced Big A to do the Tracy Anderson fitness video I have with me. We had a lot of fun making fun of it (her boobs don't move even though it doesn't even look like she is wearing a bra...silicone perhaps?). I also agreed to bake with Little A. She had been pestering me to make "Crunchy Top Blueberry Muffins", which are essentially cake-like blueberry muffins with sugar on top to make it crunchy. Of course I found a way to make them much healthier than the muffins you would find at the bakery or coffee shop, but you kind of have to use sugar for the top. I did happen to have some organic cane sugar in the house that I use for making DIY beauty products. It isn't course, which would work even better but it did the trick.

Both kids love these muffins, in fact, Little A said they are so good, I must share them on the blog. So here is the recipe.

Crunchy Top Blueberry Muffins

2 flax eggs (2 tbsp ground flax + 6 tbsp hot water)
2 cups milk or non-dairy milk
1/2 cup baking stevia or granulated xylitol or erythritol
1 tbsp white vinegar
1 tsp pure vanilla extract

2 cups whole grain flour
2 scoops vanilla protein powder
1 tsp baking powder
1/2 tsp salt

2 cups fresh or frozen blueberries

1/4 cup or so course sugar for sprinkling on top

Stir together milk and vinegar and set aside.
In a large bowl, whisk together flax eggs, stevia, milk mixture and vanilla.

Combine dry ingredients in a separate bowl and whisk until combined. Add dry ingredients to wet and fold until completely mixed. Stir in blueberries. Pour batter into greased muffin cups. Sprinkle the top of each one evenly with sugar. Bake at 350 for about 20 minutes. Let cool and remove from pan. Makes 16 muffins.

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