Coffee Cake Meets Muffin……
Wow, what crazy weather! We’ve been under a tornado watch since 10:30 pm last night, but after the torrential rain this morning it is currently sunny and bright. It is only 88’ f, but with the humidity it feels around 104’f. Which is nothing compared to my Arizona peeps who are struggling with 113’f! We lived there two years ago, and I can honestly say that I do not miss that! For all of my east coast, and Midwest friends, stay dry, and stay cool. Listen for those sirens!
After getting stuck in Alabama 5 years ago during the biggest tornado outbreak they’d seen since 1976, and being very unprepared, I made a quick trip to Costco this morning to make sure that we were stocked up on water and some other essentials, just in case. Last time we were left without power for two weeks, and trying to go to the store to get bottled water, and other necessities was like we were in the middle of the apocalypse. People get seriously crazy when they think that their well-being is being threatened. Needless to say, we will not be running into that problem in the event of another disaster.
After enjoying my “nap time coffee” (This differs greatly from rushed morning coffee. I can actually enjoy it!) I decided to bake. Hubby was out of goodies for his lunch, and I was in need of a recipe to share. 😉 With a brand new bag of blueberries in the freezer I decided I wanted to do a type of coffee cake. I don’t really like cake versions of things just because they require a plate, and fork, and portion sizes can differ greatly. I like muffins, and better yet, I love MINI MUFFINS! With all that being said, I am bringing you a recipe for Blueberry Coffee Cake Mini Muffins. They are so packed with blueberries that our 3-year-old had a very failed attempt at trying to pick them out with any muffin left. 😉
These muffins are super easy, and are really reminiscent of a good coffee cake with an amazing crumbly top. I did a reduced sugar version, and swapped out some of the butter for applesauce. I did find that there is a ton of streusel topping, which I love, but can get messy if it doesn’t stick. So, it is up to you if you want to use all of it. 🙂 For being mini muffins these are rather long cooking, but they are so worth it. You can’t really use the toothpick trick to see if it comes out clean to determine if they are done, because they aren’t. I had to break muffins open 3 separate times until they were finally done. These would be a yummy addition to any breakfast, coffee break, or snack. Just throw a batch together, sit back, relax, and enjoy!
What fruit do you like in your coffee cake?
Blueberry Coffee Cake Mini Muffins
By Angie Gouchenour
1 cup wheat flour
Pinch of salt
1 ½ teaspoons baking powder
3 Tablespoons Truvia zero calorie sweetener
2 Tablespoons unsweetened applesauce
1 egg white
1 teaspoon vanilla flavoring
¼ cup milk
1 cup blueberries (If frozen thaw them)
2 Tablespoons brown sugar
¼ cup wheat flour
½ teaspoon cinnamon
2 Tablespoons butter – cold
Preheat oven to 375’ f.
In a medium bowl combine the flour (Reserve about 2 Tablespoons to mix with the blueberries so they don’t sink), salt, baking powder, and Truvia and stir
Add the applesauce, egg white, vanilla, and milk; stir until combined. THE BATTER WILL BE THICK!
Coat the blueberries with the 2 Tablespoons of reserved flour, and gently fold into the batter
Drop into lined mini muffin tins with a Tablespoon cookie scoop
In a small bowl combine brown sugar, flour, cinnamon, and butter using a pastry cutter, fork, or your fingers
Sprinkle evenly across the batter
Cook muffins in the preheated oven for 15-18 minutes until done
Allow to slightly cool before transferring the muffins to a cooling rack
87 calories for 2 muffins
Adapted from King Arthur Flour