Blueberry Crunch Muffins

h2Chef’s Notes/h2
pThis recipe makes 10 standard muffins, NOT the giant muffins that you often find at the donut shop. The lemon is used to enhance the flavor of the berries and does not leave a distinctly lemon flavor. I love blueberries, but if you are not as big a fan as I am, you can cut the amount down by ¼ cup./p
pI use toasted and ground walnuts in the recipe but you can substitute almond flour./p
h2Ingredients/h2
ul
For the dry mixture: (you can do this a day ahead)/p
li1 cup walnuts, toasted or 1 cup almond flour/li
li¼ tsp. Salt/li
li¾ cup all-purpose flour (you can substitute up to ¼ cup whole wheat flour)/li
li½ cup (or equivalent) granulated sugar substitute/li
li2 tsp. baking power/li
li½ tsp. baking soda/li
li1 tsp. ground cinnamon/li
pFor the wet mixture:/p
li2 large eggs/li
li1/3 cup whole milk (either whole or low fat)/li
li3 tbsp. vegetable oil/li
li2 tsp. lemon juice/li
li4 tbsp. sour cream/li
li½ tsp. baking soda/li
liZest of ½ lemon, grated/li
li1 cup blueberries (I recommend the frozen wild Maine ones)/li
pFor the topping:/p
li1/3 cup chopped walnuts/li
li4 tsp. granulated sugar substitute/li
li1tsp. ground cinnamon/li
/ul
h2How to prepare the recipe/h2
ol
liIn the bowl of a food processor, pulse the nuts, salt and ¼ cup of the flour until the nuts are ground into a fine flour./li
liAdd all the remaining DRY ingredients and pulse to combine thoroughly (this can be done a day ahead)./li
liPreheat your oven to 425°./li
liIn a large bowl, whisk together the eggs, oil and milk./li
liIn a separate bowl, combine the sour cream, lemon juice and ½ tsp. baking soda./li
liUsing a spoon, slowly combine ½ of the dry mixture into the egg mixture./li
liAdd the sour cream and lemon mixture then the remaining dry mixture./li
liStir together until combined, but do not over mix./li
liAdd the blueberries and stir to combine./li
liCombine the 1/3 cup of chopped walnuts, 4 tsp. granulated sugar substitute, and 1 tsp. ground cinnamon in a separate bowl./li
liLine a 12 muffin tin with muffin cups./li
liSpoon 2 tablespoons of the batter into each cup. Top with the nut and cinnamon topping mixture./li
liBake for 20-25 minutes until a tester comes out dry from the center of the muffin./li
liCool in the muffin pan on a rack. When completely cooled you can remove from the muffin tin and place in a covered airtight container and keep up to 2 days./li
/ol
h2Nutrition Information/h2
pMakes 10 standard (2 ½ inch) muffinsbr /
Net Carbohydrates: 8.5 per muffin/p

Breakfast

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