Guilt-Free Blueberry Muffins

By srumbel

Technically, these probably aren’t totally guilt-free, but they are lower in fat than most breakfast muffins I eat, so that counts for something! Also, they are overloaded with blueberries, which have the highest antioxidant capacity of all fresh fruit.
These muffins are also very dense, making them fairly filling for a breakfast muffin. I’ve been known to eat two or three homemade muffins for breakfast (this may be the cause of my too-tight pants); but I felt pretty satisfied after eating just one of these beauties.
from kitchenmeetsgirl.com

Ingredients

• For the struesel:
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp table salt
• 1 teaspoon cinnamon
• 1 large egg
• 3/4 cup sugar, divided
• 3/4 cup Greek blueberry yogurt (I used Chobani)
• 1 teaspoon vanilla extract
• 1/4 cup fat free skim milk, divided
• 1 1/2 cups fresh blueberries, washed
• 1/4 cup flour
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted

Preparation

Step 1

Preheat oven to 425ºF. Place muffin liners in a 12-hole muffin pan.
In a large bowl, combine 2 cups of flour, baking soda, baking powder, cinnamon and salt; set aside.
In the bowl of an electric mixer, beat egg with 3/4 cup of sugar until light and fluffy. Add yogurt and beat until thoroughly combined; blend in vanilla extract.
Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
Fold in blueberries and fill each muffin liner about 3/4 full.

To make streusel topping:
Combine remaining 1/4 cup each of sugar and flour in a small bowl. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
Bake for 5 minutes at 425, then reduce your oven temperature to 325. Bake for an additional 12 to 15 minutes, or until slightly golden and a toothpick inserted in center of a muffin comes out clean. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.
adapted from Weight Watchers