Country Style Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 2.9 g
  • Cholesterol: 20.7 mg
  • Sodium: 196.8 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Country Style Blueberry Muffins calories by ingredient
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Adapted from These streusel-topped muffins have a tender crumb with minimal fat. Adapted from These streusel-topped muffins have a tender crumb with minimal fat.
Number of Servings: 12


    2 tablespoons all-purpose flour
    2 tablespoons quick-cooking rolled oats
    2 tablespoons packed light brown sugar
    1/2 teaspoon ground cinnamon
    1 tablespoon cold unsalted butter or margarine, cut into small pieces

    1 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 egg
    1/2 cup sugar
    3 tablespoons nonfat vanilla yogurt
    1 tablespoon canola oil
    1 teaspoon vanilla
    1/2 cup skim milk
    1/2 teaspoon grated lemon rind (optional)
    1 1/2 cups blueberries


Makes 12 muffins.

1. To make the topping: In a small bowl, stir together the flour, oats, brown sugar, and cinnamon. Cut in the butter or margarine until the mixture resembles coarse meal.

2. To make the muffins: Preheat the oven to 400 F. Coat a 12-cup muffin pan with no-stick spray.

3. In a medium bowl, whisk together the flour, baking powder, and salt.

4. In a large bowl, combine the egg, sugar, yogurt, oil, and vanilla. Using an electric mixer, beat on medium-high for 2 minutes. Reduce the speed to low and alternately beat in the flour mixture and the milk in 4 additions, ending with the milk. Beat just until combined. Stir in the lemon rind (if using). Fold in the blueberries.

5. Divide the batter evenly among the muffin cups, filling them about two-thirds full. Top each muffin with 1 teaspoon of the topping. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack for 5 minutes, then remove the muffins from the pan.

Number of Servings: 12

Recipe submitted by SparkPeople user IREANERUPE.

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