The muffins are delicious. The blueberries are multiplied. There is no such thing as enough of them because they are so rich in vitamins and antioxidants. And they are delicious.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 large muffins |
Ingredients
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ⅓ cup applesauce
- 1 egg
- ⅓ cup milk
- 2 cups fresh blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
- Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
- Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
- This recipe is a healthier version of
- .
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 177 mg |
| Sugars | 37 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful muffins as is but the 2nd time I made them I used chunky applesauce, almond flour, 1t vanilla and 1/2 of the crumb topping. Lower calorie and just as delicious!
These are just okay muffins, I won’t make them again. There were just WAY too many blueberries. 1 cup of blueberries would have been better. The excess of blueberries ruined the muffin for me.
In a prediabetic household, this is a tasty splurge even with applesauce instead of oil and LOTS of blueberries, ( a healthy reason to eat these muffins after all). Per suggestions, I did add 1/2 t vanilla and a dash of salt. Thought all the fruit might make them mushy – not at all. Thought my reduction of sugar to scant 1/2 cup in the batter would make them bland – not so. Thought a sprinkle of decorator sugar & cinnamon instead of the strussel top would underwhelm – absolutely not. These muffins were a totally indulgent & delicious breakfast treat, & we enjoyed every light, moist morsel. Thanks for a sharing a great recipe!
Muffins tasted fresh for days
Rating is for taste, not too sweet and very fruity! (I did cut the topping in half, based on other reviews). However, they just didn’t want to come out of the papers, so we lost a chunk of each muffin. I’ve not run across this problem before, so not sure what went wrong.
Made these last weekend. Very moist and took no time. Didn’t change a thing. Husband said they were the best he’s ever tasted. High praise!
The topping really made these muffins delicious. I would suggest reducing number of blueberries.
I made this recipe as written and the muffins were wonderful. The next time i may add a little less sugar. But that is my personal preference. They were delicious
I definitely will make these again. I do not have mufffin pans so I used a cake pan and I doubled the recipe. My family love these.
It was dry. There are not enough wet ingredients for it to be an actual working muffin batter. . Do not recommend this recipe at all!
The only reason this recipe didn’t get a 5 star was that the crumble topping was all over the place after cooking. Next time I will not fill the cups up to the top, maybe 2/3’s of the way would work and I could get 12 muffins instead of 8. Otherwise these are so good. A treat!
This was my first time making blueberry muffins from scratch and they came out amazing!
Very delicious! I give it a 4 instead of 5 for two reasons. First, only about 1/2 of the topping mixture is really needed, so save your ingredients and make 1/2. Also, they were a little ‘gummy’, so I added just 2 tsp canola oil and it made enough difference. I used some large plump blueberries, which, when they popped in the oven made a beautiful drizzle down the side of the muffin papers. These disappear VERY fast!
Very good recipe. I adjusted to make them a little healthier and used 3/4 cup whole wheat flour + 3/4 cup all-purpose flour. Also used about 2 TB less sugar that called for. Didn’t make crumb topping. I used frozen fresh berries and thawed them in the microwave for about a minute before adding to batter. Also rolled them in some flour before adding to batter to help them not to sink in batter. Not sure if that was needed since the batter was so thick but did so anyway. Muffins are usually SO sweet and I wanted something a little less so. Will make again. Excellent smeared with some salty butter. (To negate my adjustments for the healthier muffins in the first place. ;)) Made 12 cupcake size muffins.
YUMM!! I halved the sugar, not on purpose but because I ran out. And they were still delicious!! I also made them mini muffins. My 2 year loves them
way too sweet.
In my second batch, I only used half the sugar. Also rinsing the blueberrise is a good idea..less you want all purple- which can sometimes be fun!
Absolutely fantastic! The only change I made was to cut the sugar by a few tablespoons and it was plenty sweet. I’ve made this recipe and the more fatty “To Die For Blueberry Muffins,” and you can barely tell the difference. Why not save a 80 calories or so per muffin?
These muffins are delicious.
My family loves these muffins! I have played with the recipe a bit to try to make them healthy, vegan and gluten free. If you are looking for a few more changes to make these muffins healthier, I have made these changes. 1) use ground flax seeds and water for a healthy egg substitute. 2) use coconut sugar in place of the white and cut down to half a cup.3) replace milk with unsweetened almond or soy milk and 4) use quinoa or spelt flour in place of all or half the white flour. The quinoa flour is a little higher in fat than wheat flour so it makes baked goods more moist. I made the topping with coconut oil, coconut sugar and cinnamon, if you have a lot left over freeze it for your next batch. My taste testers have loved all the variations!
My family loved these muffins. Very moist and tasty. I loved all the blueberries. My husband wants me to make them again and use only a cup of blueberries.