Lunch: Blueberry-Sour Cream Muffins

Recipe by Deb Wise When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Blueberry-Sour Cream 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

Cooking spray
1/3 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1 tablespoon white whole-wheat flour
1/8 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted and divided
9 ounces white whole-wheat flour (about 2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup reduced-fat sour cream
2/3 cup granulated sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg
1 1/2 cups fresh blueberries

Instructions

Preheat oven to 425 °. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
Combine oats, brown sugar, 1 tablespoon flour, and cinnamon in a bowl. Drizzle with 1 tablespoon melted butter; toss with a fork.
Weigh or lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a bowl, stirring well with a whisk.
Place remaining 2 tablespoons butter, sour cream, granulated sugar, oil, vanilla, and egg in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until combined. Fold in blueberries. Divide batter evenly among prepared muffin cups. Sprinkle evenly with topping. Bake at 425 ° for 5 minutes. Reduce oven temperature to 375 °; bake an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.

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