These muffins were a huge hit with readers, offering all the sweet, crumbly goodness of your favorite blueberry muffin with half the fat!
2 cups plus 3 tbsp white whole-wheat flour, divided (TRY: King Arthur Flour White Whole Wheat)
2/3 cup plus 3 tbsp organic evaporated cane juice, divided
1 oz raw unsalted pecans, finely chopped
1 1/2 tsp ground cinnamon, divided
1/4 tsp plus 1/8 tsp ground nutmeg, divided
1/2 tsp plus 1/8 tsp sea salt, divided
2 tbsp organic unsalted butter, melted
2 tsp baking powder
1/2 tsp baking soda
2 cups fresh blueberries, washed and dried thoroughly
1 large egg
1 cup low-fat buttermilk
3 tbsp safflower oil
Preheat oven to 375°F and line a 12-count muffin tin with paper liners.
Prepare crumble topping: In a small bowl, combine 3 tbsp flour, 3 tbsp cane juice, pecans, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp salt. Drizzle in butter and stir with a fork until just moistened. Set aside.
In a large bowl, whisk remaining 2 cups flour, 2/3 cup cane juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, baking powder and baking soda. Gently stir in blueberries. In a medium bowl, whisk egg, buttermilk and oil. Add to blueberry mixture and stir until just moistened. Spoon into muffin cups.
With your fingers, crumble topping over muffin batter. Bake in center of oven, rotating tin halfway through, until edges are lightly browned and a toothpick comes out clean when inserted in center, 18 to 20 minutes. Remove from oven and let cool in tin for 5 minutes. Carefully remove muffins from tin and transfer to a cooling rack. (TIP: These muffins are best served warm!)
Precise measurements ensure these grab-and-go breakfast bars are light and delightfully chewy. We love the balance of sweet blueberries and apricots with tart cranberries, but experiment with your own favorite fruits for a personal twist.