You may have noticed a running theme for this week...yes, it's all about breakfast, which happens to be my FAVORITE meal of the day. When someone ask me what my favorite food is I usually reply "pancakes"--aka "fatcakes". I call them fatcakes because I love them so much that I can't stop eating and then after about fatcake #5 I begin to feel very fat. Regardless, I still love them and their calories along with other breakfast items, such as omelets, biscuits, bacon, and muffins.
With summer season comes fresh fruit and vegetables, which can be incorporated into a variety of breakfast entrees. For this post I almost decided to try a lighter version of blueberry "fatcakes" but I am going on vacation next week and would like to be able to fit into my clothes and bathing suits so I refrained and tried a wonderful lighter version of blueberry muffins. Thanks to our sweet neighbors, Meghan and Joe, who shared fresh blueberries that they picked over the weekend, I already had all of the ingredients on hand. I came straight home from work, skipped weight lifting and kickboxing classes to cook (and eat!) this delicious concoction. Thankfully they turned out beautifully! So here it is readers--Blueberry Streusal Muffins. Enjoy!
Blueberry Streusal Muffins
2 1/4 cups all-purpose/whole-wheat flour, divided*
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 large egg
1 cup sugar, divided
3/4 cups reduced-fat sour cream
1 tsp vanilla extract
1/4 cup fat-free skim milk, divided
2 cups fresh blueberries, washed and picked over
2 Tbsp butter, melted
1 Tbsp brown sugar*
Preheat oven to 375 degrees. Place muffin liners in a 12-hole muffin tin. Lightly grease muffin liners with cooking spray.
In a large bowl, combine 2 cups of flour, baking soda, baking powder, and salt; set aside.
Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.
Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
Fold in blueberries and fill each muffin liner about 3/4 full; set aside.
To make streusal topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour and brown sugar. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
Bake until slightly golden and a toothpick inserted in center of muffin comes out clean, about 30-35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.
|Who stole the muffin from the muffin tin? Jasper?|
*I used half white flour and half whole-wheat flour just to add extra fiber to the muffins. The original recipe called for white flour. And it did not mention adding brown sugar to the topping but I thought it gave them a warm, golden sweetness.
Also, you can use frozen berries in this recipe but make sure they are thawed completely.
Recipe Adapted from Weight Watchers