How to make Double Berry Crumble Muffins

My family and I have always enjoyed homemade muffins for weekend breakfasts. This recipe is special because it combines sweet blueberries and tangy blackberries along with a crumbly, cinnamony topping. There's so many berries in these muffins that there is no need for jam! Just a dab of butter and a cup of coffee and you have a great breakfast.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 egg whites
• 1 cup skim milk
• 1/4 cup canola oil
• 2 cups unbleached all-purpose flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup blackberries
• 1/2 cup blueberries
• Topping:
• 1/2 cup old-fashioned oats
• 2 tbsp sugar
• 2 tbsp unbleached all-purpose flour
• 1/2 tsp ground cinnamon
• 1 tbsp room-temperature butter or margarine
• non-stick cooking spray or paper muffin cups

1. Preheat oven to 400 degrees F.

2. Spray a 12-cup muffin pan with cooking spray or use paper muffin cups.

3. Beat the egg whites lightly, then add milk and oil.

4. Blend in the flour, sugar, baking powder, and salt; the batter should be lumpy. Gently fold in the berries. Fill each muffin cup with an equal amount of the batter.

5. Combine all the topping ingredients in a small bowl and blend with a fork or your fingers until pea-sized crumbles form. Sprinkle equal amounts of the topping evenly over each muffin.

6. Bake the muffins for 20 minutes or until golden brown. Immediately remove from the pan and serve warm.

Tips & Warnings

• By using egg whites, the fat and calories are reduced in this recipe, however 2 eggs can be used instead of the egg whites.
• Substitute applesauce for the oil for an even greater calorie reduction.

Resources

• Chow Bella