11 March 2007

Blueberry Crumb Muffins

In my search for something slightly different than normal blueberry muffins, I came across a recipe for these - Blueberry Crumb Muffins - and I have to admit they are great. I made a few changes to try a healthier version, and the end result was nothing to be disappointed about.


2/3 C all-purpose flour
2/3 C whole wheat flour
1/3 C brown sugar
1/2 tsp salt
2 1/2 tsp baking powder
1/3 C vegetable oil
3 egg whites
1/2 C milk
1/2 tsp vanilla
1 C blueberries

Crumb Topping
1/3 C whole wheat flour
1/4 C butter, softened (not melted)
1 tsp cinnamon
1/3 C brown sugar

Combine flours, sugars, salt and baking soda. Add oil, egg whites, milk, and vanilla until thoroughly mixed. Gentle fold in blueberries, being careful not to smash them.

Fill muffin cups about 2/3 full (into either baking cups or greased muffin tins).
Combine the crumb topping using a fork. Place a small amount onto each filled muffin.

Bake muffins at 375 for 22-25 minutes (11-13 for mini muffins).

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