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Low Fat Blueberry Nut Crunch Muffins
Where do I have to move to be able to have fresh blueberries all year long? If a place called “Blueberry Town” did exist, I would buy a one way ticket and would be in blueberry heaven. I could meet other blueberry enthusiasts and it would be so great. I’d get to make blueberry pie all year long and pick blueberries off of the bush in front of my house whenever I wanted. I am sure I could find 100 new ways to use blueberries in my everyday cooking, I mean I would be surrounded by people who share my passion for blueberries, so I am sure there would be lots of crazy ideas – blueberries and spaghetti anyone?
Ryan would agree that Blueberry Town would be a great fit for me. I should probably apologize to him because I’ve been hoarding all of the blueberries this summer for myself, Sorry Ry! I was kind enough to make him blueberry pancakes for breakfast one morning, but that week I bought 2 containers of blueberries instead of 1, so I technically still kept the other one for myself. There is just something about blueberries that makes me slightly greedy.
I happened upon this recipe because my mom gave me the world’s best book for my birthday, The Ultimate Muffin Book, which has more than 600 muffins recipes. The authors clearly love muffins and would do well living in Muffin Town. I sure hope Muffin Town is close by Blueberry Town.
This recipe has less sugar, nonfat milk compared to buttermilk, and canola oil compared to a whole stick of butter, and I like the idea of not having to put a whole stick of butter in my muffins. Where we reduced calories in the muffins I think I made up for in the topping, haha. The nut crunch topping is a mixture of brown sugar, pecans, and a little bit of butter. You could decide to leave off the nut crunch topping and then you’ll truly have low fat blueberry muffins.
If you could move to a food town, which would you pick?
Similar recipes: Clementine and Oat Muffins and Peanut Butter Chocolate Swirl Banana Bread Muffins.