Healthier Crumb Topped Blueberry Muffins


I wrote this recipe last year for Hannaford’s fresh.  I like the normal, not mammoth, size of these muffins.  Between the oats and the blueberries, you are looking at a health boosting treat, although if you really want to change your diet you can find out the Nutrisystem cost online which is perfect to keep a great health.  Buttermilk is the secret ingredients in these muffins reducing the fat content while keeping the texture satisfying.

These are a lunch box favorite in our family.  I usually freeze 6 muffins for lunches, leaving the remaining muffins for breakfast or snacks.

Crumb Topping
3/4 cup old-fashioned oats
2 Tbsp. all-purpose flour
3 Tbsp. light brown sugar
2 Tbsp. unsalted butter, melted
1 Tbsp. warm water

1 cup all-purpose flour, divided
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1/2 cup sugar
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. kosher salt
1 egg
1 tsp. vanilla extract
1 cup low-fat buttermilk
3 Tbsp. vegetable oil
1/4 cup applesauce
1 cup fresh or frozen wild blueberries

1. Preheat oven to 375 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray.
2. Prepare crumb topping. In a medium bowl, whisk together oats, flour, and brown sugar. Drizzle melted butter and water over mixture and stir until moistened. Set aside.
3. Prepare muffins. Set aside 1 Tbsp. of the all-purpose flour. In a large mixing bowl, whisk together remaining flour, whole wheat flour, oats, sugar, baking powder, baking soda and salt.
4. In a separate bowl, whisk together egg, vanilla, buttermilk, oil, and applesauce.
5. Add wet ingredients to dry ingredients and stir until just combined (lumps are OK; don’t overmix). Toss blueberries with reserved flour and gently stir them into muffin batter (too much stirring will result in purple muffins).
6. Divide batter evenly among muffin cups. Sprinkle each muffin with 1 Tbsp. of the crumb topping. Bake at 350 degrees F for 22 to 26 minutes, until golden and a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 10 minutes before transferring to a cooling rack.

Source: Hannaford Fresh Magazine, July/Aug 2008


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