Low Fat Blueberry Nut Crunch Muffins
Recipe GLPRb94dc69eec4957
Tender, moist muffins bursting with fresh blueberries, topped with a buttery pecan crunch. These breakfast favorites combine wholesome rolled oats with a tangy buttermilk base, creating a satisfying treat that's both delicious and lighter in fat.
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Ingredients
2 tsp apple cider vinegar
2 tsp baking soda
1 pint fresh blueberries
3/4 cup packed brown sugar
1 & 1/2 tbsp melted butter
1 large egg
1 & 1/2 cups all-purpose flour, plus 1 tbsp for coating berries
1 cup nonfat milk
1/3 cup chopped pecans
3/4 cup old-fashioned rolled oats
1 tsp vanilla extract
1/2 cup canola oil
Directions
Preheat your oven to 400°F. Prepare a 12-cup muffin pan by inserting muffin liners or lightly coating with non-stick cooking spray.
In a small bowl, toss the blueberries gently with 1 tbsp flour until evenly coated. This helps prevent them from sinking during baking. Set aside.
In a large mixing bowl, whisk together the 1 & 1/2 cups flour, rolled oats, baking soda, and brown sugar until well combined.
In another bowl, whisk together the nonfat milk and apple cider vinegar. Let it sit for 1 minute to create a buttermilk-like mixture. Then whisk in the canola oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. The batter should be slightly lumpy. Gently fold in the flour-coated blueberries, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
In a small bowl, combine the melted butter, chopped pecans, the remaining brown sugar (you'll use about 1/4 cup additional), and a pinch of flour to create the crunch topping. The mixture should be slightly clumpy.
Sprinkle the pecan crunch topping evenly over each muffin, gently pressing a few pecans into the batter so they stay attached during baking.
Bake for 25 minutes, or until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
