Whole-Wheat Blueberry Crumble Muffins
Have you ever researched blueberries? I just found out that July happens to be National Blueberry month…I had no idea when I planned this recipe and post. The little gems are chalk full of healthy vitamins and minerals and antioxidants are overflowing from the sweet blue fruit. They contain acids that help to protect our cells against cancer and they help to promote brain health and vision health. These antioxidant properties actually come from the pigment that gives blueberries their rich color. Blueberries also provide us with an abundant source of fiber and vitamin C.
It’s so interesting…well, to me it is. I minored in biology in college…I just love the body and the way it works. If you are sort of a nerd like me, click here and here for more info on free radicals and how antioxidants help against the fight.
As far as muffins go, I must say that these are fairly healthy. I used whole-wheat flour to ramp up the protein and fiber content. The actual muffin batter contains no butter, only a small amount of oil and some low-fat milk. They really are delicious, aren’t too sweet and are super moist. The topping can be left off if you want to cut down the fat and sugar a little more but it’s totally worth it to me…I love that crumbly topping!
Whole-Wheat Blueberry Crumble Muffins
Yield: 12 muffins
Total Time: 35 minutes
Ingredients:
Muffins:
1 1/2 cups whole wheat flour (or 1 3/4 cups all-purpose flour)
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/3 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tsp. almond extract
1 Tbs. honey
3/4 cup skim or 1% milk
1/2 cup fresh blueberries (frozen may be used; completely thaw and drain)Crumble Topping:
1/4 cup whole wheat flour
1/4 cup oats
1/4 cup brown sugar
1 Tb. cinnamon
Pinch salt
2 Tbs. cold butterDirections:
Preheat oven to 350 degrees. Liberally spray a 12-muffin pan with non-stick cooking spray; flour the pan if you wish. Combine flour, baking powder, salt and cinnamon in a small bowl and set aside.
In a large bowl, whisk together oil, sugar, egg, almond extract, honey and milk until well-blended. Add dry ingredients to wet and stir just until combined. Be careful not to over mix. Pour into prepared muffin pan.
Prepare the crumble topping by blending the flour, oats, brown sugar, cinnamon and salt together in a small bowl. Add the butter to the mixture and mix in with a pastry cutter, two forks or your fingers until the mixture resembles sand. Crumble over the tops of the muffins.Bake for 18-20 minutes until the tops are round and golden.
Remove muffins from the pan and cool for 8-10 minutes in the pan. Transfer to a wire cooling rack to cool completely.
Cassie's Tips: These muffins freeze well. Store the muffins in an airtight container or freezer bag for up to three months in the freezer. Thaw at room temperature.
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These muffins look great and I love the use of whole wheat and oatmeal. Beautiful!
I'm like you! I could eat fresh fruit for every meal in the summer. It's sooooooooo good! And these muffins are a great use of them! LOVE that they're whole wheat!
The second picture is to die for! Yummy!
Nothing better than a fruity muffin for breakfast and nothing I like better than blueberries.
We're told that muffins aren't the healthiest things to eat but they haven't convinced me that a muffin like this wouldn't improve my life. 🙂
I have an addiction to crumble topped anything. The muffins look fantastic.
These look delicious! Love muffins – will have to give these a try.
Yummy!! I think I'll make these for breakfast tomorrow too! 🙂
these look terrific! I'd have to omit cinnamon due to allergies, but I think they'll be good no matter what! Beautiful pictures, too!
Oh Cassie- these muffins look wonderful and the whole wheat flour + blueberry combination sounds dreamy! I love that July is national blueberry month… hopefully they'll start showing up around here soon!
these are right up my alley! I am in love with fresh produce also. I would never leave off that yummy crumbly topping! 🙂
This makes me wish I could eat wheat. And that does not happen often. Great recipe.
We too love the fresh fruit of summer. Lucky for use we also have loads of fresh citrus during the winter. Your muffins look fabulous. Saving this recipe, thanks
Absolutely my type of muffin!! And this is one the whole family would devour as well. I love the health features of the whole wheat and blueberries… perfect for summer snacking!
Gorgeous muffins and so nice that they are healthy too! I didn't realize it was national blueberry month but that sounds great to me. 🙂 I'm loving all of the fresh produce too and am trying to take full advantage of it while it lasts!
I will take mine with a cup of coffee. Black please.
These sound amazing! In case you didn't know – we LOVE muffins at this house! Can't wait to try this one!
I love the crumbly topping. I made whole wheat muffins this week too. Now I wish I had put blueberries in them.
The crumbly topping totally makes the muffin for me. But because it's a healthier muffin I don't feel bad about it! Winning. 🙂
haha, I love the info on blueberries. My science nerd 3 year old will be impressed with my blueberry facts tomorrow morning! Just started following you on Twitter. Oh and anything that freezes well is my friend 😉
I love muffins! Need to try this recipe!
I eat a lot of fruit too…I tend to run low on potassium because of meds. Problem is I want all my fruit cut up…a little bit more work.
I love this healthy muffin…I'm a muffin freak! (In fact, I planned on making some today for a future post.) Think I'd keep the crumbly topping in your recipe…too irresistible!