Monday, January 10, 2011

The Best of Blueberry


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.

Blueberry Streusel Muffins
serves 12

Ingredients
1 1/2 cups whole wheat pastry flour (or all-purpose flour)
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup fat free milk
1 cup fresh or frozen blueberries

streusel topping
1/2 cup white sugar
1/3 cup whole wheat pastry flour
1 1/2 tsp ground cinnamon
1/4 cup light butter
  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.
Nutrition: 225 calories, 36g carbohydrate, 2g protein, 8g fat, 1g fiber, 5 weight watcher points

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1 comments:

Season said...

Wow they look amazing.. Your blog is great xo

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About Lauren

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Nutrition student with a passion for giving yummy recipes a healthy make-over. Future RD on a constant search for the best food finds. And new blogger trying to relay my tasty ideas to everyone else.

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Please feel free to email me with any questions, suggestions, or comments at lamandle88@gmail.com. I would love to hear from you.

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