Low-Fat Blueberry Muffins with Crumb Topping
Rise and shine, dear readers! Today, I have the perfect recipe to start your day on a delicious note. Get ready to indulge in my Low-Fat Blueberry Muffins with Crumb Topping. These muffins are a delightful balance of flavors, textures, and health-conscious ingredients. Join me in the kitchen as we create a batch of these moist, fruity, and slightly sweet treats that you won't be able to resist.
Equipment
- oven
- 1 medium bowl
- 1 separate bowl
- 6 jumbo muffin tins
- 1 small bowl
- 1 fork
Ingredients
For the Muffins:
- 1 cup whole wheat pastry flour
- ¾ cup all purpose flour
- ½ cup light brown sugar, firmly packed
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup unsweetened applesauce
- ½ cup skim milk
- 2 egg whites
- 1½ cups fresh or frozen blueberries (if using frozen, do not thaw before using)
For the Crumb Topping:
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons skim milk
- 2 tablespoons flour
Instructions
- 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.
Video
Notes
Crumb Topping Texture: For a more pronounced crunch in the crumb topping, combine the ingredients until they resemble coarse crumbs. This will give your muffins an irresistible texture contrast.