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Muf: Blueberry Crumble Muffins

Source of Recipe

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Blueberry Crumble Muffins

Everydaydiabeticrecipes.com
YIELDS 15 - SERVING SIZE 1 muffin
COOK TIME 15 Min

One bite into this crumbly blueberry muffin and you'll never want another blueberry muffin recipe again! Our homemade, low-fat, and diabetic-friendly Blueberry Crumble Muffins are great in the morning with a glass of skim milk or as an after-dinner dessert.

What You'll Need:
• 1 1/2 cup white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons light margarine
• 3/4 cup granulated sugar
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• 3/4 cup fat-free Greek yogurt
• 3/4 cup blueberries (fresh or frozen)
• 1 tablespoon light brown sugar
• 2 tablespoons finely chopped pecans
• 1/4 teaspoon cinnamon

What To Do:
1. Preheat oven to 375 degrees F. Coat 15 muffin cups with cooking spray.

2. In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.

3. In a large bowl with an electric mixer on medium speed, beat margarine and granulated sugar until light and fluffy. Add egg substitute and vanilla. Mix in flour mixture until just combined. Mix in Greek yogurt, then gently fold in blueberries.

4. In a small bowl, combine brown sugar, pecans, and cinnamon to make the topping; set aside.

5. Spoon batter into muffin cups until 3/4 full, then evenly sprinkle topping over muffins.

6. Bake 15 to 20 minutes, or until a toothpick inserted in center of a muffin comes out clean. Let cool 10 minutes, then remove to a wire rack to cool completely.

1 muffin equals: Calories 130 (Calories from Fat 27); Total Fat 3.0g (Saturated Fat 0.7g, Trans Fat 0.0g); Protein 3.6g; Cholesterol 0.0mg; Sodium 211mg; Total Carbohydrates 22g; Dietary Fiber 0.6g; Sugars 12g