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Country Style Blueberry Muffins

Healthycooking's picture
Ingredients
For topping
  All purpose flour 2 Tablespoon
  Quick-cooking rolled oats 2 Tablespoon
  Packed light brown sugar 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Cold unsalted butter/Margarine 1 Tablespoon, cut into small pieces
For muffins
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Sugar 1⁄2 Cup (8 tbs)
  Nonfat vanilla yogurt 3 Tablespoon
  Canola oil 1 Tablespoon
  Vanilla 1 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Blueberries 1 1⁄2 Cup (24 tbs)
Directions

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.
To make the muffins: Preheat the oven to 400°F.
Coat a 12-cup muffin pan with no-stick spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
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.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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