Friday, August 10, 2012

{Foodie Friday: Blueberry Crumble Muffins}

As soon as I saw these in the current Clean Eating Magazine I knew I had to test them out! Because anytime someone claims that a healthier version of a classic brunch favorite is just as tasty, I simply must give them a try.

These blueberry crumble muffins are exactly as the article claims: moist, fluffy and detectably (and about 1/3 less calories than traditional versions!) I really believe it's the crumble factor that lends these muffins their sinful-tasting goodness. Paired with our morning coffee, these were nothing short of heavenly and will most definitely be showing up in my kitchen again!

Bon Appetit, muffin lovers!

Blueberry Crumble Muffins
recipe from Clean Eating Magazine


2 cups plus 3 Tbsp white whole-wheat flour, divided
2/3 cup plus 3 Tbsp organic evaporated cane juice, divided
1 oz raw unsalted pecans, finely chopped
1 1/2 tsp ground cinnamon, divided
1/4 tsp plus 1/4 tsp ground nutmeg, divided
1/2 tsp plus 1/8 tsp sea salt, divided
2 Tbsp organic unsalted butter, melted
2 tsp baking powder
1/2 tsp baking soda
2 cups fresh blueberries, washed and dried thoroughly
1 large egg
1 cup low-fat buttermilk
3 Tbsp safflower oil

  1. Preheat oven to 375 degrees and line a 12-count muffin tin with paper liners.
  2. Prepare crumble topping: in a small bowl, combine 3 Tbsp flour, 3 Tbsp cane juice, pecans, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp salt. Drizzle in butter and stir with a fork until just moistened. Set Aside.
  3. In a large bowl, whisk together remaining 2 cups flour, 2/3 cup cane juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, baking powder and baking soda. Gently stir in blueberries. IN a medium bowl, whisk egg, buttermilk and oil. Add to blueberry mixture and stir until just moistened. Spoon into muffin cups.
  4. With your fingers, crumble topping over muffin batter. Bake in center of oven, rotating tin halfway through, until edges are lightly browned and a toothpick comes out clean when inserted in center, 18-20 minutes. Remove from oven and let cool in tin for 5 minutes. Carefully remove muffins from tin and transfer to a cooling rack.


Missy said...

those sound and look amazing!

Anonymous said...

I have made these EVERY Sunday since the issue came out. Eat one everyday with my coffee. Truly one of the yummiest blueberry muffins I've ever had. One week, I ran out of buttermilk and substituted low fat plain greek yogurt instead. Still perfect (Bonus - it added protein!)

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