Blueberry Streusel Muffins (lighter recipe)

Blueberry Streusel Muffins (<I>lighter recipe</I>)

Enjoy these fruit-packed muffins as part of a healthy breakfast. Applesauce replaces much of the oil in these tasty, streusel-topped treats.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

12

muffins

Streusel Topping
1/4
cup Gold Medal® all-purpose or whole wheat flour
2
tablespoons packed brown sugar
1/4
teaspoon ground cinnamon
2
tablespoons firm margarine
Muffins
1
cup fat-free (skim) milk
1/4
cup unsweetened applesauce
2
tablespoons vegetable oil
1/2
teaspoon vanilla
1
egg
2
cups Gold Medal® all-purpose or whole wheat flour
1/3
cup granulated sugar
3
teaspoons baking powder
1/2
teaspoon salt
1
cup fresh or canned (drained) blueberries
  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in margarine using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
  2. In large bowl, beat milk, applesauce, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.
  3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
You can enjoy these muffins fresh from the oven even on the busiest of mornings. Simply make muffin batter and fill cups when you have time. Cover with foil and freeze. When you’re ready to bake, remove foil and bake as directed, adding about 10 minutes to the baking time.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
Success
Muffins bake best when the oven rack is in the center of the oven. The even heat circulation ensures that the muffins bake to golden perfection!
Variation
Of course you can use frozen blueberries. Use 3/4 cup frozen blueberries that have been thawed and well drained.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 175
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 1 g,),
  • Cholesterol 20 mg;
  • Sodium 260 mg;
  • Total Carbohydrate 30 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.