Wednesday, August 13, 2014

Guilt-Free Blueberry muffins

Annually I make a trip to Washington Farms in Watkinsville, GA and pick blueberries with my mother. It is such a gratifying experience to pick your own fruit and then store it up in the freezer for endless possibilities later. I decided to mix up my blueberry muffin routine and discovered a so called guilt free recipe on the Kitchen Meets Girl blog. Not so sure about struesel topping being guilt free but I guess the use of yogurt and skim milk balances it out. Of course I used 1% milk instead of skim so basically this is pure indulgence. It seems my struesel did not come out like Ashley's, based on her pictures. It still tastes good though!

Guilt-Free Blueberry Muffins

makes 12 muffins
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp table salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 3/4 cup sugar, divided
  • 3/4 cup Greek blueberry yogurt (I used Chobani)
  • 1 teaspoon vanilla extract
  • 1/4 cup fat free skim milk, divided
  • 1 1/2 cups fresh blueberries, washed
  • For the struesel:
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 425ºF. Place muffin liners in a 12-hole muffin pan.
  2. In a large bowl, combine 2 cups of flour, baking soda, baking powder, cinnamon and salt; set aside.
  3. In the bowl of an electric mixer, beat egg with 3/4 cup of sugar until light and fluffy. Add yogurt and beat until thoroughly combined; blend in vanilla extract.
  4. Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
  5. Fold in blueberries and fill each muffin liner about 3/4 full.
  6. To make streusel topping:
  7. Combine remaining 1/4 cup each of sugar and flour in a small bowl. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
  8. Bake for 5 minutes at 425, then reduce your oven temperature to 325. Bake for an additional 12 to 15 minutes, or until slightly golden and a toothpick inserted in center of a muffin comes out clean. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.

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