12 muffins/ 50 minutes
These muffins reminded me of a Seinfeld episode about eating only muffin toppings because the light fluffy blueberry stems go so well with crumbly-crisp toppings, you want the whole thing!
I have adjusted the sweetness with under 1/2 cup of sugar which had just the right balance of sweet for my preference.
Ingredients
For the Topping
- 1/3 cup oats
- 1/4 cup brown sugar
- 1/8 tsp ground cinnamon
- 1tbsp flour
- 3 tbsp unsalted butter
Dry Ingredients
- 1 cup of whole-wheat flour
- 1 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 1/4 cup sour cream
- 4 tbsp sugar
- 1 tsp vanilla extract
- 1 tbsp psyllium husk
- 2 tbsp water
- 1 1/2 cups frozen blueberries
Instruction
- Preheat oven to 220C°. Lightly brush muffin tins with oil.
- Combine oats, brown sugar in a bowl. Drizzle with 1 tbsp of melted butter; toss with a fork.
- Combine dry ingredients in a bowl, stirring well with a whisk.
- Mix psyllium husk with water set aside until it swells and forms gel.
- Mix wet ingredients in a bowl until well combined.
- Add wet mixture to dry mixture; stir just until combined. Fold in blueberries.
- Divide batter evenly among prepared muffin cups.
- Sprinkle evenly with topping.
- Bake at 220C° for 5 minutes. Reduce oven temperature to 190C°; bake about 25-35 minutes or until a wooden pick inserted in center comes out clean.
- Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.
by Chelsea Riz
