Fruity blueberry crumb muffins
August 10, 2011 | 8 Comments »
As of lately whenever I pass by the produce section at the market all of the delicious looking blueberries have been calling my name. I think to myself ‘What can I do with these?’ and all that seems to pop into my head is blueberry pancakes. But I wanted a bit of a challenge. Then my husband chimed in. ‘How about blueberry muffins?’ This, my friends, is why I keep him around. :)
I’ve had this recipe bookmarked for a while now so I decided to use it as a base. I’m sure the original recipe is wonderful, but the calories and fat worried me. With some substitutions and added extras I was able to bring those numbers down quite a bit and I was still left with one tasty blueberry muffin!
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tbsp orange zest, grated
- 1/2 small banana, mashed
- 6 tbsp applesauce, unsweetened
- 1/2 cup coconut milk, unsweetened (not the canned stuff)
- 1 cup fresh blueberries
Crumb Topping
- 2 tbsp brown sugar
- 2 tbsp flour
- 1/2 — 1 tsp cinnamon
- 1 tsp vegan butter
Directions
- Preheat oven to 400°. Line muffin tin with 8 liners. Lightly spray liners with cooking spray.
- Combine the first 5 ingredients in a large mixing bowl. Whisk until well combined.
- Mash the banana. In a measuring cup combine the mashed banana, applesauce, and coconut milk. Using a fork mix until smooth and well combined.
- Add the banana mixture to the dry mixture. Mix until just combined. Fold in blueberries. The dough will be very thick.
- Using an ice cream scoop, scoop dough into muffin tins. Set aside.
- Combine the ingredients for the crumb topping in a small bowl. Mix until there are no large clumps of butter left and mixture is coarse and resembles sand. Sprinkle over muffins. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Calories: 168 Carbs: 40 g Fat: 1 g Protein: 3 g Sugar: 19 g Sodium: 71 mg
A few notes here. You’re definitely going to want to spray those liners. Otherwise they will stick to the muffins. I had to listen to my father complain about his muffin falling apart all morning after making my first batch. I personally don’t mind it, but I guess it really bugs some people. Also, you can double up on the crumb topping if you like your muffins super crumby and sweet. I’ve tried them both ways. But I really wanted a lower fat/lower calorie muffin so I kept it as is. Everyone seemed to enjoy them. Ethan kept stealing the muffins I made for his grandmother. Here’s to hoping he at least saved one for her!
