LOW FAT BLUEBERRY NUT CRUNCH MUFFINS

Low Fat Blueberry Nut Crunch Muffins image

Provided by Chrystal Cackler @journeyrock92

Categories Muffins

Number Of Ingredients 15

1 pint(s) blueberries
1 1/2 cup(s) flour, plus 1 tbsp for the berries
3/4 cup(s) rolled oats, not quick cooking
2 teaspoon(s) baking soda
3/4 cup(s) brown sugar, packed
1 cup(s) nonfat milk
2 teaspoon(s) apple cider vinegar
1/2 cup(s) canola oil, or vegetable oil
1 - egg,
1 teaspoon(s) vanilla extract
NUT CRUNCH TOPPING
1/3 cup(s) brown sugar, packed
1/3 cup(s) chopped pecans
1 1/2 tablespoon(s) flour
1 1/2 tablespoon(s) butter, melted

Steps:

Muffins Preheat the oven to 400 degrees F. Line the muffin pan with muffin liners or spray with non-stick cooking spray. In a bowl, mix the blueberries with 1 tbsp flour. Set aside. In a large bowl, combine the flour, oats, baking soda, and brown sugar. In a separate bowl, combine the milk, apple cider vinegar, oil, and egg. Stir the flour mixture into the wet ingredients until combined. Gently fold in the blueberries, being careful not to break them.
Fill the muffin tins three-quarters full. Sprinkle on the nut crunch topping (see below). Bake for 25 minutes or until they are golden brown on the top. Let the muffins cool for 10 minutes before removing them from the pan. Store in an airtight container.
Nut Crunch Topping: In a small bowl, combine the brown sugar, chopped pecans, flour and melted butter. The mixture should be a little clumpy. Before baking, sprinkle the topping evenly on the muffins, pressing some of the pecans slightly into the dough.