We love blueberries. I am always finding recipes to use blueberries in. I came across this recipe at all recipes and decided to give it a try. The topping sounded delicious and it was. It gave the top a nice sweet crunch and some even seeped down into the center and made a filling. The whole thing was just delicious.
I swapped out the oil for applesauce. I always try to cut calorie corners where I can and make things healthier. Rest assured that you cannot taste the difference but if you are concerned you can use vegetable oil instead. I used my jumbo muffin tin but if you use regular size pans only bake for 18 minutes. Also, make double the streusel topping if you use a smaller pan so that way you get the filling in the center. Make sure you use liners in your pan otherwise your muffins might stick because of the topping.
- 1 1/2 c. all-purpose flour
- 3/4 c. sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/3 c. apple sauce, unsweetened
- 1 egg
- 1/3 c. skim milk
- 1 c. fresh blueberries
- 1/2 c. sugar
- 1/3 c. all-purpose flour
- 1/4 c. butter, cubed
- 1 1/2 tsp. ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- To make streusel topping mix together flour, sugar and cinnamon. Cut in the cold butter until everything is coated in butter. Set aside.
- Combine flour, sugar, salt and baking powder. Place applesauce into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries.
- Place cupcake liners in the pan. Fill muffin cups right to the top. Sprinkle streusel topping over muffins before baking.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool before removing from pan.
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Sunday Showcase Party
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My Meatless Monday
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Muffin Monday
Yum! These look delicious! I love the applesauce for oil swap, I do that all the time. My kids LOVE muffins and I'm sure they would love these, thanks!
ReplyDeleteI can see that this is moist and soft. I saw there are lots of blueberries on sale at the supermarket. Will get some tomorrow ;)
ReplyDeleteOooh yum! I was just thinking I wanted to make something sweet this week, now I know what it is!
ReplyDeletei have ab out 10 pounds of blueberries just waiting to be baked into these muffins!!
ReplyDeleteanne
www.anniebakes.net
My step-son loves all things cinnamon - these look delicious!
ReplyDeleteThese sound really healthy and delicious too!
ReplyDeletethis blueberry muffin look great!! I just bought 2 pint of blueberries and blackberries!! would love to bake this soon! thanks for sharing:)
ReplyDeleteOh, the streusel topping sounds heavenly! :-)
ReplyDeletemmmmmm.....
ReplyDeleteHi! Thanks for visiting me today. I love recipes that use fresh blueberries so this in going in my file. Sugary muffin tops are the best!
ReplyDeleteEnjoy the week! :)
http://welcomesunshinehome.blogspot.com/
Mmmmm...I use a homemade struesell (spell?) topping for just about everything too...really good on banana bread. Thanks for linking up to Mad Skills Monday!
ReplyDeleteThese look amazing! I love the idea of the applesauce - I'm going to have to give that a try! TFS! Thanks so much for joining the Sunday Showcase Party! I greatly apprecite it. Hope you are enjoying your week. ~ Stephanie Lynn
ReplyDeleteI almost always leave out the oil and use any fruit puree it's tastes great that way!
ReplyDeleteThanks for linking up to Just Another Meatless Monday and I hope to see you next week!
I will second you on using the applesauce. It does not affect the taste and saves on the calories. I have tons of blueberries and I am excited to try your streusel.
ReplyDeleteThanks for linking to My Meatless Mondays.
You are making me hungry! Thanks for linking your delicious recipe to Sister Sister Sunday! What a great way to use blueberries that are SO in season right now! Be sure to check back next Sunday!
ReplyDelete