I’ve been dying to have a blueberry muffin this entire last week (ever since I devoured pancakes Saturday for dinner and kept smelling the delicious smell in the kitchen….weird I know).
Anyway…I wanted to find a healthier muffin. But then I wanted to add a crumble top….you know making the muffin crunchy on top and soft on the inside……
And the most delicious bite ever.
So I found a couple recipes and played around and made this muffin. They are so good, you should have seen my sister’s face light up when she tried it after work.
These muffins have oatmeal and whole wheat flour. These muffins are low fat. These muffins also have butter and sugar sprinkled on top….oops.
But really, these are way healthier than your average muffin.
Oatmeal Blueberry Muffins
For the Muffins:
- 1 1/2 cups Quaker quick oatmeal
- 1 cup skim milk
- 1/2 cup brown sugar, packed
- 2 tbsp honey
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1 tsp vanilla extract
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
- baking spray
For the Topping;
- 3 Tablespoons All Purpose Flour
- 1/4 cup Granulated Sugar
- 2 Tablespoons Butter, cubed
- 3/4 Teaspoon Cinnamon
- Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil
- Soak oats in milk for about 30 minutes.
- In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites and mix well.
- In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
- Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
- Mix the flour, sugar, butter and cinnamon together with a fork (or your hands- like I did) until combined. It should resemble wet sand.
- Sprinkle topping on the muffins and bake for 22-24 minutes.
You gotta try these!