Blueberry Crisp Muffins

Adapted from Cupcakes and Other Goodies

  • Batter:
  • 2 cups unbleached flour
  • 1 1/2 cups granulated sugar
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 2 whole eggs
  • 3/4 cup fat-free milk
  • 1/4 cup olive oil
  • 1 tsp pure vanilla extract
  • 11 ozs frozen blueberries
  • Topping:
  • 1/3 cup unbleached flour
  • 3 tbsps quick cooking oats
  • 3 tbsps light brown sugar, packed
  • 3 tbsps walnuts, chopped
  • 1 tsp cinnamon
Blueberry Crisp Muffins
Preheat oven to 350. Prepare 20 standard muffins pans with cooking spray; set aside. To prepare batter, combine two cups flour, granulated sugar, salt, eggs, milk, oil, and vanilla extract. Mix until all is moistened. Fold in blueberries. Spread batter half full into prepared muffin pan; set aside. To prepare topping, combine remaining flour, oats, brown sugar, walnuts, and cinnamon. Mix well. Sprinkle topping evenly over each muffin. Bake for 20 minutes, or until toothpick inserted into center comes out clean.
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Posted: 6/8/2023
Muffins & Cupcakes
Rated by 0 users (0.00)
WW Points* : 3.47
20 servings
Nutrition Facts
Servings Per Recipe 20
Amount Per Serving
Calories 167
Calories from Fat 38 (23%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 19g 6%
Sodium 90mg 4%
Potassium 7mg 2%
Total Carbohydrate16g 5%
Dietary Fiber 1g 4%
Sugars 18g
Protein 3g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.