I’m a huge fan of muffins, and an even bigger fan of blueberries.  Based on those two facts, you would think I was also a fan of blueberry muffins.  Not so!  I have rarely met a blueberry muffin that was worth my time.  Here’s why.  Nine times out of ten, they usually amount to little more than an unfrosted yellow cupcake with blueberries scattered throughout.  No thank you!
In an attempt to get my blueberry fix in an ‘on the go’ breakfast cake, I began to test various recipes.  I focused on whole-grain because I love the chewiness and depth of flavor whole-grains contribute.  And, besides the health benefits of a ‘whole’ muffin, I have no guilt when I dive into a cupcake for dessert. 😉  But the real reason for choosing whole-grain was to get as far away from a ‘yellow cake’ type muffin as I could get.
The finished product wasn’t a winner right out of the gate.  It took some jockeying around of ingredients to achieve the moistness I was looking for in a whole-grain muffin.  After a couple attempts I knew I had created the blueberry muffin of my dreams;  one with whole-grain goodness, the nuttiness of Omega-3 rich walnuts, and the antioxidant rich benefits of blueberries, all wrapped up into everything a muffin should be.  Not only are these muffins good for you, but I promise they taste incredible too!At the last minute I decided to top the muffins with a wholesome brown sugar streusel.  The streusel makes the muffins a little more ‘eater friendly’ for those who aren’t quite ready to jump from the ‘yellow cake’ style muffins to hearty whole-grain, but they really are just as satisfying without it.  You decide.  But do decide to give these muffins a try.  They are sure to become one of your go-to morning recipes.