Blueberry Streusel Muffins
Blueberry Streusel Muffins
Prep: 20 minutes
Cook: 25 minutes
1/4 cup whole-wheat flour
3 tbsp. old-fashioned oats
3 tbsp. brown sugar (not packed)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/8 tsp. cinnamon
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup no-sugar-added applesauce
2/3 cup granulated white sugar (or HG Alternative)
1/2 cup egg whites or fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
1/4 cup light vanilla soymilk
1/4 tsp. vanilla extract
1 cup blueberries (fresh or thawed and drained from frozen)
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
Combine streusel ingredients in a medium bowl. Mix and mash until uniform and crumbly.
To make the muffins, in a large bowl, combine both types of flour, baking powder, baking soda, and salt.
In a medium-large bowl, combine all remaining muffin ingredients except blueberries. Whisk until uniform. (Don't worry if the butter doesn't break up completely.) Add mixture to the large bowl, and stir until just mixed and smooth. (Batter will be thick.) Fold in blueberries.
Evenly distribute batter among the cups of the muffin pan (cups will be very full), and smooth out the surfaces. Sprinkle with streusel.
Bake until a toothpick inserted into the center of a muffin comes out clean, 22 - 24 minutes.
MAKES 12 SERVINGS
HG Alternative: If made with an equal amount of Splenda No Calorie Sweetener (granulated) in place of the granulated white sugar, each muffin will have 146 calories, 25.5g carbs, and 5.5g sugars (Freestyle™ SmartPoints® value 4*; SmartPoints® value 4*).
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Publish Date: 2015-02-10