Yesterday I posted this recipe for Chocolate Italian Cream Cake from my new cookbook find that I got at the library. I found this muffin recipe in the healthy favorites category. It was yummy as well. Yet another cookbook, The Southern living Cookbook, has been added to my wish list. It is just chock full of amazing sounding recipes. I am hoping to keep it for a while so you just may see many a recipe in the following posts from this little (well big actually) gem.

• 1/4 cup packed brown sugar
• 1 tbsp. all-purpose flour
• 3 Tbsp. chopped pecans
• 1 Tbsp. melted butter
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup granulated sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1 large egg
• 1 1/4 cups buttermilk
• 1 1/2 Tbsp. vegetable oil
• 1 cup frozen blueberries

1. Combine first 3 ingredients in small bowl, stir in melted butter and set aside. This will be your topping.

2. Place muffin cups (12) in tins and pre-heat oven to 375 degrees.

3. Mix together both flours, baking powder+soda and spices. In separate bowl mix together egg, buttermilk and oil, stir into dry ingredients until just combined. Gently fold in blueberries.

4. Scoop into muffin cups, top with topping,  and bake for 21 minutes. Serve warm.

5. Eat and Enjoy!