Whole Wheat Muffins (with blueberries)

Whole Wheat Muffins (with blueberries) 
*These are not super sweet muffins. But, they are good. Think: a healthy muffin.  :)

1 3/4 cup whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg (egg substitute is 1 tablespoon ground flax seed and 3 tablespoons water)
3/4 cup (soy) milk
1/4 cup cooking oil

For Blueberry muffins: add 1/4 cup fresh or frozen blueberries
*optional: Streusel Topping (at bottom)

(Picture shown above does not have streusel topping)

Grease muffin cups (I use a stoneware pan that does not require greasing)

In a medium bowl combine flour, sugar, baking powder, and salt.  Mix and make a well/hole in the center.

In another bowl combine egg, milk, and oil. Mix and add to flour mixture. Stir until just moistened. 

Spoon into cups about two-thirds full. (Sprinkle *topping over muffin cups)

Bake 18-20 minutes at 400' (or until toothpick comes out clean). Cool on a wire rack. Serve warm. 

* Streusel Topping
combine: 3 tablespoons whole wheat flour
3 tablespoons brown sugar
and 1/4 teaspoon ground cinnamon
Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped nuts, if desired

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