This is our favorite blueberry muffin recipe. This recipe is adapted from this recipe on All Recipes.
I’ve decreased the amount of sugar, used whole wheat flour instead of all-purpose, substituted applesauce for oil and I use soy or coconut milk instead of cow’s milk.
Whole Wheat Crumble Topping Blueberry Muffins
1 1/2 cups whole wheat flour (Prairie Gold)
1/3 cup raw sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup applesauce
1/3 cup milk
1 cup blueberries (frozen or fresh)
1/4 cup raw sugar
1/3 cup whole wheat flour
1/4 cup butter
1 1/2 tsp. ground cinnamon
Preheat the oven to 400 degrees. Spray a muffin tin with non-stick spray.
In a large bowl combine 1 1/2 cups flour, 1/2 cup raw sugar, salt and baking powder. In a 1 cup liquid measuring cup, measure 1/3 cup applesauce, add 1 egg and fill to the one cup line with milk. Add the liquid mixture to the dry ingredients and stir just until mixed. Fold in the blueberries.
Scoop the batter into the prepared muffin tins and set aside. Cut together 1/4 cup raw sugar, 1/3 cup whole wheat flour, butter and cinnamon. Sprinkle the crumb topping over the batter in the tins.
Bake for 20 minutes at 400 degrees (375 in convection oven). You’ll know the muffins are done when you gentle touch the top of the muffin and it springs back into place. Just be careful.