A few weeks ago, when blueberries were in season and over-floweth in our kitchen, I decided to make these blueberry muffins for breakfast. I made an entire batch, and froze the leftovers for us to enjoy later. These muffins were a huge hit in our house, and my kids begged us to have seconds.
When I made these, I substituted apple sauce for the vegetable oil, and used organic flour, sugar, eggs, milk, blueberries and butter. I also used about 1/2 of the crumb topping and ended up throwing away the rest (it just seemed like so much butter!). So, you might want to half the crumb topping if you’d like to keep them on the ‘lighter’ side. They were very easy to throw together and simply scrumptious. If you have a gluten allergy, you can substitute the flour for gluten-free flour and baking powder.
Scrumptious Blueberry Muffins with Crumb Topping
Ingredients for Muffins:
1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup apple sauce (or vegetable oil)
2 eggs
1/2 cup milk
1 1/2 cups blueberries
Ingredients for Crumb Topping:
1/3 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar
Instructions:
Preheat oven to 375 degrees F and prepare your muffin pan with muffin wrappers.
In a large bowl, mix the flour, white and brown sugars, salt, and baking powder.
Stir in oil, eggs, and milk until well blended and very few lumps remain.
Gently fold in blueberries, but be careful not to crush them.
Fill muffin tins 2/3 full.
For the crumb topping, mix together the flour, butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
Bake muffins for 20 to 30 minutes, or until a toothpick pierced in the center comes out clean and dry.
Enjoy!
