Low Fat Blueberry Nut Crunch Muffins

By srumbel

This recipe has less sugar, nonfat milk compared to buttermilk, and canola oil compared to a whole stick of butter, and I like the idea of not having to put a whole stick of butter in my muffins. Where we reduced calories in the muffins I think I made up for in the topping, haha. The nut crunch topping is a mixture of brown sugar, pecans, and a little bit of butter. You could decide to leave off the nut crunch topping and then you’ll truly have low fat blueberry muffins.
from thefirstyearblog.com

Ingredients

• 1 pint blueberries
• 1 & 1/2 cups flour, plus 1 tbsp for the berries
• 3/4 cup rolled oats, not quick cooking
• 2 tsp baking soda
• 3/4 cup brown sugar, packed
• 1 cup nonfat milk
• 2 tsp apple cider vinegar
• 1/2 cup canola oil, or vegetable oil
• 1 egg,
• 1 tsp vanilla extract
• Nut Crunch Topping
• 1/3 cup brown sugar, packed
• 1/3 cup chopped pecans
• 1 & 1/2 tbsp flour
• 1 & 1/2 tbsp butter, melted

Preparation

Step 1

Muffins
Preheat the oven to 400 degrees F. Line the muffin pan with muffin liners or spray with non-stick cooking spray.
In a bowl, mix the blueberries with 1 tbsp flour. Set aside.
In a large bowl, combine the flour, oats, baking soda, and brown sugar. In a separate bowl, combine the milk, apple cider vinegar, oil, and egg. Stir the flour mixture into the wet ingredients until combined. Gently fold in the blueberries, being careful not to break them.
Fill the muffin tins three-quarters full. Sprinkle on the nut crunch topping (see below).
Bake for 25 minutes or until they are golden brown on the top. Let the muffins cool for 10 minutes before removing them from the pan. Store in an airtight container.

Nut Crunch Topping
In a small bowl, combine the brown sugar, chopped pecans, flour and melted butter. The mixture should be a little clumpy. Before baking, sprinkle the topping evenly on the muffins, pressing some of the pecans slightly into the dough.