Blueberry Streusel Coffee Cake Muffins is yet another great recipe adapted from the cookbook, The Looneyspoons Collection by Janet and Greta Podleski.
Congratulations to Suzie, who had the winning comment in my The Looneyspoons Collection cookbook giveaway!
THANK YOU to everyone who entered to win this great cookbook and thank you to Hay House for the opportunity to present a copy to one of my readers! Even though you may not have won a copy, you can find out how to purchase your own copy HERE.
On to the muffins....
Blueberry Streusel Coffee Cake Muffins are an adaptation of a recipe called, "A Bundt in the Oven." Originally made in a bundt pan, I decided to convert them into single serving muffins. Single servings are so much easier to portion out and they bake in half the time it takes for the cake...but with all the same delicious flavor!
These muffins actually start off with Bisquick. I subbed regular Bisquick with HeartSmart Bisquick and it worked great. I also replaced the whole wheat flour with whole wheat pastry flour. In baked goods, I almost always will use the pastry version of whole wheat flour, as it is milled much finer and makes baked goods more tender than regular whole wheat flour.
I subbed out the yogurt called for in the recipe with low-fat buttermilk and used skim milk. My batter got a yield of 17 nice sized muffins. With the changes I made, I got reduced the calories from 225 per serving down to 195.6 per serving. The points+ on these muffins is 5 points+ each.
They are tender, fairly moist and quite delicious. Perfect with that afternoon cup of coffee or tea!
Blueberry Streusel Coffee Cake Muffins
adapted from The Looneyspoons Collection
Servings - 17 muffins Serving Size - 1 muffin Points Plus per Serving - 5 Points+
Calories - 195.6, Total Fat - 6.9g, Carb. - 32g, Protein - 3.5g, Fiber - 1.5g
1/4 cup chopped pecans
2 TBS all purpose flour
2 TBS brown sugar
1/4 tsp salt
1 TBS unsalted butter, melted
2 cups Bisquick HeartSmart baking mix
1 cup whole wheat pastry flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup low-fat buttermilk
2 large eggs
1/3 cup skim milk
1/4 cup canola oil
1 tsp lemon zest
2 TBS lemon juice
1 tsp pure vanilla extract
2 cups frozen blueberries
1. Combine streusel ingredients in small bowl. Set aside. Preheat oven to 350 degrees F. Line muffin tins with papers or spray each well with cooking spray.
2. In large mixing bowl, combine the baking mix, flour, sugar, and cinnamon. In large glass measure or medium sized bowl, combine the buttermilk, eggs, milk, oil, lemon zest, lemon juice, and vanilla extract.
3. Pour the milk mixture into the flour mixture and stir until just combined. Mixture will be somewhat thick. Fold in frozen blueberries.
4. Portion into muffin wells. ( You should get at least 17 muffins) Sprinkle reserved streusel mix on top of each muffin. Bake for 20 - 25 minutes, or until a toothpick inserted into center of muffins comes out cleanly. Remove from muffin pan and allow to cool on wire rack.
I am happy to report that this is another excellent recipe out of The Looneyspoon Collection Cookbook. I am so happy I had the chance to review it.
Congrats again to Suzie from Twodogsinthekitchen! I hope you will enjoy this cookbook as much as I do!