I LOVE blueberries, so whenever I see them at the market I tend to buy way more than I could ever eat before they go bad. My solution? Blueberry Muffins! The easy crumb topping on these muffins adds a wonderful sweet crunch. Unlike store-bought muffins, my version uses a blend of whole wheat and all purpose flours, which keeps the muffins light and airy but also keeps you feeling satisfied longer. Also, the delicious crumb topping has NO butter!!(Store-bought versions are loaded with the stuff). These simple changes reduced the calories on these treats from 610 (for the average “jumbo” store- bought muffin) down to just 276 (for the “jumbo” version of our low-fat muffin). That’s right – we cut the calories by more than 50% – and without sacrificing any of the taste!!! So what are you waiting for? Go get some blueberries – and in less than half an hour, these muffins could be on your table!!
For the Muffins:
1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/2 cup light brown sugar, firmly packed
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsweetened applesauce
1/2 cup skim milk
2 egg whites
1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw before using)
For the Crumb Topping:
1/4 cup light brown sugar
1/2 teaspoon cinnamon
2 tablespoons skim milk
2 tablespoons flour
Preheat oven to 400 degrees.
Combine the flours, sugar, salt, and baking powder in a medium bowl. In a separate bowl, combine applesauce, egg whites, and milk. Mix the dry ingredients into the wet in two additions until well moistened. Gently fold in the blueberries. Divide batter evenly between 6 jumbo muffin tins (that have been sprayed with non stick cooking spray).
In a small bowl combine topping ingredients and mix well with a fork. Sprinkle the tops of the muffins and very gently press down with your fingertips (just enough to get the topping to “adhere” to the batter). Bake for 20 – 25 minutes. Allow muffins to cool for at least 15 minutes before removing them from the tin.
Makes 6 servings. Per Serving: 276 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 49 g carbohydrates, 9 g fiber, 8 g added sugar, 114 mg sodium, 2 mg cholesterol, 7 g protein, 85 mg calcium.
8 responses so far ↓
1 Thecpa // Aug 15, 2007 at 6:45 pm
Shannon,
The blueberry muffins were awesome. We give them 5 stars. My topping did not make crumbs but more of a syrup. Any suggestions?
We love your muffin recipes!
2 Shannon // Aug 16, 2007 at 8:01 am
Janet,
I had another reader come to me with the exact same problem. I would try adding the milk 1/2 tablespoon at a time until the mixture becomes somewhat “clumpy”. Different brands of flour absorb different amounts of moisture, so you may need to slightly adjust the wet ingredients. If it still appears too “watery”, I would also try adding a few pinches of flour at a time until it thickens to the desired consistency.
Thanks again!!
-Shannon
3 Thecpa // Aug 18, 2007 at 11:32 am
Update to my Aug 15th comment.
I made these muffins again and used 2 teaspoons of milk in the crumb topping. The consistency was good and made crumbs for the top.
These muffins are very popular at our house.
4 Deidre // Aug 20, 2007 at 1:28 pm
Shannon – I’m so happy to have found your website. I’ve been looking for good recipes that are whole grain and low sugar. I can’t wait to see how my kids like the different muffins and try out the mac and cheese recipe. Thanks again!
5 Shannon // Aug 20, 2007 at 2:00 pm
Deidre,
Thank you so very much!! I’m so pleased that you are enjoying the site!
6 Crystal // Sep 3, 2007 at 4:08 pm
Would it be ok to use one whole egg instead of two egg whites?
7 Shannon // Sep 7, 2007 at 8:13 pm
Crystal – 1 whole egg would work fine.
8 Crystal // Sep 17, 2007 at 2:45 pm
I made these a while ago and forgot to tell you what I thought. They just didn’t work for me. I think they would have been great if the muffin part was a bit sweeter and the crumb completely omitted. The crumb topping burnt a little and made a sort of hard crust on the top of the muffins.
I’ll try these again sometime and I’ll be careful with how I apply the crumb topping. Thanks again for the recipe.
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