Tuesday, September 18, 2012

Blueberry Coffee Cake Muffins

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  • 1 cup of whole wheat flour
  • 1/2 cups of AP flour
  • 3/4 cup of Splenda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup unsalted butter (melted and cooled)
  • 1 egg lightly beaten
  • 2/3 cup skim milk
  • 1 tsp vanilla extract
  • 1 1/2 cups of fresh blueberries


Preheat the oven to 400F. Coat muffin tin with cooking spray, otherwise use muffin liners.

Combine the flours, baking powder, sugar, baking powder and salt in a bowl and mix well.

In another bowl, combine the melted butter, egg, skim milk and vanilla extract. Mix well. Slowly add the flour mixture and mix just until combined. Gently fold in the blueberries. Fill muffin cups 3/4 full.

Streusel topping:

  • 1/2 cup of organic sugar
  • 1/4 cup of AP flour
  • 1/4 cup cold butter, cubed
  • 2 tsp ground cinnamon

Combine the ingredients in a small bowl using a fork or hands until crumbly. Sprinkle evenly on top of each muffin.

Bake for 20-25 minutes or until tester inserted in center comes out clean(I checked around 18 minutes and they were done).


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