Blueberry Crumble Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Muffins2 cups all-purpose flour1/2 cup of splenda1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup fresh blueberries1 large eggs1 cup low-fat sour cream1/4 cup vegetable oil1 tablespoon grated lemon zest2 teaspoon vanilla extractStreusel3 tablespoon all-purpose flour2 tablespoons rolled oats2 tablespoons firmly packed light brown sugar1 teaspoon grated lemon zest2 tablespoons (1/4 stick) butter, softened
1. Preheat oven to 400. Lightly spray a 12-cup muffin pan with nonstick cooking spray.
2. For the muffins, combine the flour, splenda, baking powder, baking soda and salt in a medium bowl. Place the blueberries in another medium bowl. Sprinkle the blueberries with 1 tablespoon of flour mixture. Toss to coat the blueberries
3. Place eggs in a medium bowl and beat lightly. Add the sour cream, oil, lemon zest and vanilla. Mix well. Pour the sour cream mixture over the flour mixture. Stir until just moistened. Gently fold in the coated blueberries. Divide the batter evenly among the prepared muffin cups, filling each about half full.
4. For the streusel, combine the flour, oats, brown sugar, lemon zest and butter in a small bowl. Mix well. Sprinkle the streusel over the batter in the muffin cups. Bake until lightly golden brown, 15-18 minutes. Serve warm or at room temperature.
Serving Size: Makes 12
Number of Servings: 1
Recipe submitted by SparkPeople user BAYPATH012.
2. For the muffins, combine the flour, splenda, baking powder, baking soda and salt in a medium bowl. Place the blueberries in another medium bowl. Sprinkle the blueberries with 1 tablespoon of flour mixture. Toss to coat the blueberries
3. Place eggs in a medium bowl and beat lightly. Add the sour cream, oil, lemon zest and vanilla. Mix well. Pour the sour cream mixture over the flour mixture. Stir until just moistened. Gently fold in the coated blueberries. Divide the batter evenly among the prepared muffin cups, filling each about half full.
4. For the streusel, combine the flour, oats, brown sugar, lemon zest and butter in a small bowl. Mix well. Sprinkle the streusel over the batter in the muffin cups. Bake until lightly golden brown, 15-18 minutes. Serve warm or at room temperature.
Serving Size: Makes 12
Number of Servings: 1
Recipe submitted by SparkPeople user BAYPATH012.
Nutritional Info Amount Per Serving
- Calories: 81.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 3.9 g
- Protein: 1.0 g
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