Blueberry Streusel Muffins

Yield: 20 muffins

Tessa Arias The lemon and buttermilk really add that subtle tart tanginess and sweetness to these Blueberry Streusel Muffins! [caption id="" align="aligncenter" width="500"] Blueberry Streusel Muffins[/caption] I'm back after being gone for...

4 Responses to “Blueberry Streusel Muffins”

  1. #
    sara — July 28, 2009 at 7:23 pm

    These look scrumptious. I make muffins a lot, so here is my take on making a healthier muffin without becoming a huge health nut:

    1. you can always substitute the same amount of canola oil for butter in any muffin recipe. I do this with pretty much every muffin recipe I come across.
    2. I always use low fat buttermilk or greek yogurt to replace any other full fat dairy.
    3. You can replace sugar with agave nectar, but there are some conversions to calculate. I have only done this once or twice.

    For the love of cooking has a bunch of great muffin recipes on her site, including this one that I have made multiple times:

    Ellie's carrot cake cupcakes for next week are more like muffins, and they come out great too.

  2. #
    Tessa — July 29, 2009 at 1:06 am

    Thank you so much for the information and the link! I've actually made banana chocolate chip muffins before but For the Love of Cooking's version look much healthy. I'll definitely be participating in next week's CEiMB!

  3. #
    applecrumbles — July 30, 2009 at 7:47 pm

    The muffins look great. Sara's suggestions are right on. I usually cut sugar and butter in half. If the recipe will allow, I will use reduced fat cream cheese or even peanut butter in place of half the butter. The peanut butter is still full fat but there are other benefits gained from using it.
    AS for sugar, if you use banana for some of the fat, it will also add sweetness.
    Sometimes you can add dark chocolate in and reduce the sugar because the chocolate chips will make you forget that you're missing the sugar.


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