Blueberry Streusel Muffins

I guess I have been on a blueberry and breakfast kick lately. I originally got this recipe off of the Weight Watchers website, but then a modified it and actually got it down a point from their recipe. I didn't try these myself, but I made these and sent them with Zac to rehearsal and all of the feedback was great. I don't think people knew they were a "healthy" recipe. Try them out!

Blueberry Streusel Muffins

Ingredients

1 1/4 c.  all-purpose flour, divided

1 c. whole wheat flour
1/2 tsp baking soda

1 tsp. baking powder

1/2 tsp. table salt
2 large egg whites

3/4 c. sugar, divided
1/2 c. reduced-fat sour cream
1 tsp. vanilla extract
1 c. skim milk

1 c. fresh or frozen blueberries
2 Tbsp. butter, melted

Directions

Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin or coat tin in cooking spray. In a large bowl, combine 1 cup of all-purpose flour,  whole wheat flour, baking soda, baking powder and salt; set aside.Using an electric mixer, beat egg whites with 1/2 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract. Add wet mixture and milk to dry mixture; beat until combined into a batter. Fold in blueberries.  Fill each muffin liner about 3/4 full of batter; set aside. To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips. Bake about 25 minutes or until slightly golden and a toothpick inserted in center of a muffin comes out clean. Cool in pan for about 10 minutes, then transfer muffins onto racks to cool completely. Yields 12 servings with 5 WW Points Plus per serving. You can substitute blueberries for any type of berry you prefer.

I used weightwatchers.com's picture for this post.

Whole Grain Banana Blueberry Muffins

I had to go buy a muffin pan just for this recipe, but it's a FABULOUS muffin recipe. Not too difficult either. I started with a recipe from Green Lite Bites (a healthy food blog I love and highly recommend) then added blueberries and made a few other changes like including oats. They are divine.

Whole Grain Banana Blueberry Muffins

Ingredients:

2 c whole wheat flour

1/2 c quick oats

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 c. brown sugar

4 egg whites

2 large over-ripe bananas

1 c low fat vanilla yogurt

2 tbsps honey

1/2 c apple sauce

1 tsp almond extract

1 1/2 c fresh (or frozen) blueberries

1 tbsp whole wheat flour (extra or separate than from above)

2 tbsps quick oats (extra or separate than from above)

Directions:

Preheat the oven to 375 degrees. Mix the 2 cups flour, 1/2 cup oats, baking soda, baking powder, and salt into a mixing bowl. Set aside.

In a separate, larger bowl, mash up the bananas with a fork until they are a paste. Add the egg whites, yogurt, honey, molasses, applesauce, brown sugar, and almond extract. Whisk together until well blended.

Pour the dry mixture slowly into the wet mixture. Don't over mix.

Put blueberries into a small bowl. (If you are using frozen berries, DO NOT THAW.) Mix the berries in the extra tbsp of flour, covering them completely. Gently add the berries to the batter and fold in with a spatula. Do not mix heavily. This keeps the berries from turning the batter blue.

Spray a 12 muffin pan with non-stick cooking spray. Evenly distribute the batter into the muffing tin cups. The batter should be level with the pan. Sprinkle the tops with the extra 2 tbsp of quick oats. Bake for 18 to 20 min. Enjoy!