Blueberry-Almond Streusel Muffins

Health score
1%
Blueberry-Almond Streusel Muffins
45 min.
18
184kcal

Suggestions


Start your day on a delightful note with these Blueberry-Almond Streusel Muffins! Perfectly fluffy and bursting with fresh blueberries, these muffins are not just a treat for your taste buds but also a feast for your eyes. The subtle essence of almond extract enhances the natural sweetness of the blueberries, while the crunchy almond topping adds a satisfying texture that keeps you coming back for more.

Whether you’re enjoying a leisurely brunch with friends or simply need a quick breakfast to grab on the go, these muffins are incredibly versatile. They pair beautifully with a cup of coffee or tea, making them an ideal choice for morning meals or snacks throughout the day. The blend of low-fat ingredients ensures that you can indulge without the guilt—each muffin contains just 184 calories!

With easy-to-follow steps and a baking time of only 45 minutes, you can whip up a batch of these delicious muffins in no time. Plus, they make for a great meal prep option, allowing you to enjoy multiple mornings of wholesome goodness with minimal effort. So, preheat your oven and let the enticing aroma of freshly baked muffins fill your kitchen!

Ingredients

  • teaspoon almond extract 
  • 0.5 cup almonds finely chopped
  • tablespoon double-acting baking powder 
  • teaspoon baking soda 
  • 1.3 cups blueberries 
  • tablespoon brown sugar 
  • large egg whites 
  • 0.3 cup flour all-purpose
  • 2.5 cups flour all-purpose
  • cup granulated sugar 
  • 0.5 cup buttermilk low-fat
  • 0.8 cup milk 2% low-fat
  • tablespoon butter melted reduced-calorie
  • 0.3 cup ricotta cheese light
  • 0.5 teaspoon salt 
  • tablespoon vanilla extract 
  • tablespoons vegetable oil 

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • muffin liners

Directions

  1. Preheat oven to 40
  2. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
  3. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk.
  4. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.
  5. Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter.
  6. Bake at 400 for 18 minutes or until done.
  7. Remove from pans immediately; cool on a wire rack.

Nutrition Facts

Calories184kcal
Protein9.88%
Fat25.19%
Carbs64.93%

Properties

Glycemic Index
21.62
Glycemic Load
19.07
Inflammation Score
-3
Nutrition Score
5.6452173616575%

Flavonoids

Cyanidin
1.03mg
Petunidin
3.46mg
Delphinidin
3.88mg
Malvidin
7.41mg
Peonidin
2.22mg
Catechin
0.63mg
Epigallocatechin
0.18mg
Epicatechin
0.09mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
0.1mg
Kaempferol
0.2mg
Myricetin
0.14mg
Quercetin
0.86mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:184.16kcal
9.21%
Fat:5.18g
7.98%
Saturated Fat:1.03g
6.45%
Carbohydrates:30.06g
10.02%
Net Carbohydrates:28.79g
10.47%
Sugar:14.03g
15.59%
Cholesterol:3.1mg
1.03%
Sodium:231.41mg
10.06%
Alcohol:0.32g
100%
Alcohol %:0.54%
100%
Protein:4.57g
9.15%
Manganese:0.26mg
13.12%
Selenium:8.83µg
12.61%
Vitamin B2:0.2mg
12.03%
Vitamin B1:0.17mg
11.4%
Folate:38.67µg
9.67%
Calcium:84.45mg
8.45%
Vitamin E:1.25mg
8.34%
Phosphorus:80.07mg
8.01%
Vitamin B3:1.35mg
6.74%
Iron:1.18mg
6.53%
Fiber:1.28g
5.11%
Vitamin K:5.02µg
4.78%
Magnesium:18.99mg
4.75%
Copper:0.08mg
3.98%
Potassium:100.48mg
2.87%
Zinc:0.4mg
2.69%
Vitamin B5:0.19mg
1.92%
Vitamin B12:0.1µg
1.6%
Vitamin A:78.19IU
1.56%
Vitamin B6:0.03mg
1.53%
Vitamin C:1.13mg
1.37%
Source:My Recipes