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Blueberry Oat Streusel Muffins

Healthycooking's picture
  Regular oats 1⁄3 Cup (5.33 tbs) (Uncooked)
  Brown sugar 3 Tablespoon
  All purpose flour 1 Tablespoon
  Reduced-calorie margarine 1 Tablespoon
  Chopped almonds 2 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Grated lemon rind 2 Teaspoon
  Blueberries 1 1⁄2 Cup (24 tbs), thawed (Fresh Or Frozen)
  Nonfat buttermilk 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg 1 , lightly beaten
  Vegetable cooking spray 1

Position knife blade in food processor bowl.
Add first 3 ingredients; process 5 seconds or until mixture resembles fine meal.
Add margarine, and pulse 5 times or until mixture resembles coarse meal.
Transfer to a small bowl, and stir in chopped almonds.
Set aside.
Combine 2 cups flour and next 5 ingredients in a large bowl.
Add blueberries; toss gently to combine.
Make a well in center of mixture.
Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Sprinkle evenly with oat mixture.
Bake at 400° for 15 to 20 minutes or until muffins are golden.
Remove from pans immediately.

Recipe Summary

Difficulty Level: 
Vegan, Vegetarian

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2548 Calories from Fat 775

% Daily Value*

Total Fat 87 g133.7%

Saturated Fat 11 g55.2%

Trans Fat 0 g

Cholesterol 215.4 mg71.8%

Sodium 1801.8 mg75.1%

Total Carbohydrates 413 g137.7%

Dietary Fiber 18.7 g74.8%

Sugars 170.4 g

Protein 43 g86.6%

Vitamin A 8% Vitamin C 57.4%

Calcium 91.6% Iron 93%

*Based on a 2000 Calorie diet

Blueberry Oat Streusel Muffins Recipe