Today I bring you another "seldom splurge" recipe; and these blueberry muffins are well worth the splurge.  As much as I love to get rid of unhealthy ingredients in recipes, some definitely belong in baked goods. In my opinion these muffins have everything that is necessary in a good pastry. The texture is soft and moist. The flavor is sweet, but not too sweet. The streusel topping is crumbly with a hint of cinnamon. And each bite includes a delicious blueberry burst. These are seriously one of my favorite breakfast indulgences. While I would consider them a "splurge" because they do contain over 200 calories per muffin, they are still quite healthy in relation to restaurant and bakery muffins. At Starbucks a blueberry muffin racks up 360 calories. A similar treat at Dunkin Donuts contains a whopping 480 calories and Panera Bread's blueberry muffin will cost you 390 calories. To keep my muffin recipe from having as many calories as my dinner, I did make a few substitutions. I traded whole wheat pastry flour for white flour and used fat free milk and light butter. If you are stuck in the house due to ice like we are here in Alabama, whip up a batch of these blueberry streusel muffins and inhale the sweet aroma as they bake.

Oh, and a big thanks to my cousin Lindsey for the super cute Cynthia Rowley plate in my pictures. The other plates that she gave me for Christmas will be making an appearance very soon. Not only does she give the best gifts ever, she also has an amazing blog. Lindsey is so creative and her blog details projects and diy crafts that she has documented as she has began her journey as a newly-wed. Check out it out Novemberly Ever After.

1. Preheat oven to 400 degrees. Spray muffin pan with cooking spray.
2. In a large bowl combine flour, sugar, salt, and baking powder.
3. In a small bow combine oil, egg, and milk. Stir until egg is beaten.
4. Add oil mixture to flour mixture and combine just until moist.
5. Toss blueberries in a sprinkle of flour (This keeps them from sinking to the bottom of the muffin) and then stir into batter.
6. Evenly distribute batter among muffin cups. 
7. In a medium bowl, combine sugar, flour, and cinnamon. Mix in butter with a fork to create a crumb texture.
8. Spoon streusel mixture evenly over each muffin cup.
9. Bake for 25 minutes.

I love so many things about the month of October- the fall weather, the football games, Halloween decorations, and most of all pumpkin. Not so much the jack-a-lantern kind; but the edible kind that is the perfect ingredient for an autumn baked treat. While I see many other pumpkin creations in my future this month, the first one that I chose is Whole Wheat Pumpkin Muffins. With each bite I took of the warm pastry, I was overwhelmed with the essence of spice that just screams fall harvest. Cinnamon and nutmeg are the perfect compliment to pumpkin. Pumpkin is not only tasty, but it also has many health benefits. The rich,orange color provides beta-carotene, known for its antioxidant and anti-inflammatory properties. Pumpkin is also a good source of potassium, zinc, vitamin C, and vitamin E. Just a 1/2 cup serving has 5g of fiber. Besides the nutritious aspects of the pumpkin and whole grains, these muffins are also sugar-free and very low in fat (only 1g in each muffin). These are perfect for a grab-and-go breakfast or a healthy after-school snack.

1. Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with paper baking cups.
2. In a large bowl, combine egg beaters, Splenda, pumpkin, vanilla, and milk. Mix well.
3. In a separate bowl, combine flour, oats, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
4. Fill the muffin cups evenly. Sprinkle the top of each muffin with a bit of additional cinnamon and pumpkin pie spice.
5. Bake for 20 minutes or until an inserted toothpick comes out clean.