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I don’t know what is more delicious, these moist blueberry muffins or the scrumptious crumb topping!

These are so outrageously delicious. I might be a touch biased but my family agrees with me.

And trust me, they can be plenty critical at times. When I was writing my cookbook and creating tons of recipes each day, I valued their opinions and constructive criticism.

Since then, they continue to “constructively criticize” my recipes, somewhat unwarranted but deep down I always welcome them. Again, only when it’s constructive and helpful.

My one son told me that he thought there were too many blueberries in them, which I wasn’t sure of as well so I was happy to hear his opinion. But when my youngest said they are too small and maybe I should have used chocolate chips instead, that’s not really helpful.

You see what I mean?

I made these kids into food critic monsters. I actually feel sorry for their future wives and I pray that they actually cook (a lot!)

I pretty much love any type of baked good with crumb topping. And these are no exception.

When my parents would bring home donuts from church on Sundays I would only eat the crumb cake and never the donuts. I have never liked any type of donut and I like the smell even less.

I know, I know, I am not in majority here. Bu the point to this story is that I would choose a piece of crumb cake or muffin over a donut any way of the year.

So I guess that makes me a sort of crumb topping and muffin expert, right? I think so.

These are lightened up a bit, but you still need to watch your portion because those calories will always add up. And sometimes when I have a baked good like a scone or muffin, even if it’s lightened up or low carb, it sometimes opens the flood gates and makes me want sweets even more.

So, just be careful. I have been there before.

Because you all know that I love freezer friendly meals and snacks, these muffins definitely freeze well but sometimes the crumb topping gets a little too crumbly. I like to wrap them up in parchment paper individually and one it defrosts completely then I remove it from the parchment paper.

By doing this, the delicious crumb topping seems to stay more in tact. Try it and let me know what you think.

You guys know that I always need my food to be able to freeze well!

It saves so much time and effort on those busy, crazy school mornings. And I thin we can all agree that we should try just about anything that helps us on those hectic mornings.

Super easy to make and even more insanely delicious!

Blueberry Crumb Muffins

Snack, Breakfast, Muffins

Servings 12

Ingredients

3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup unrefined sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup unsweetened applesauce
1 egg
1 teaspoon pure vanilla extract
1/3 cup Greek yogurt, or buttermilk
1 cup fresh blueberries
Crumb Topping:
2/3 cup brown sugar
2 tablespoons butter or coconut oil, room temperature
1/4 cup all purpose flour
1/4 teaspoon cinnamon

Instructions

Preheat oven to 400 degrees. Line muffin tin with liners or grease pans with coconut oil.
In a large bowl, combine flours, sugar, salt and baking powder.
In a separate bowl, mix applesauce, egg, vanilla and buttermilk. Add this mixture to flour mixture. *DO NOT OVERMIX! Muffins will be tough and won't rise.*
Fold in blueberries. Fill muffin tins to the top.
Make crumb topping: Mix ingredients with a fork and sprinkle over muffins before baking.
Bake in preheated oven for 18-20 minutes or until golden brown. Let cool in pan for 5 minutes then transfer to cooling rack.

Recipe Notes

Makes 12 regular sized muffins or 8 large muffins.

Here are some more healthy-ish muffins that I thought you fellow muffin lovers might like:

Lemon Chia Seed Muffins from Lauren Kelly Nutrition

Low Carb Morning Glory Muffins from All Day I Dream About Food

Green Tea Quinoa Muffins from Lauren Kelly Nutrition

Mini Pink Vegan Donut Muffins from Nosh and Nourish

Egg Nog Muffins from Lauren Kelly Nutrition

Apple Cinnamon Coconut Flour Muffins from Wellness Mama

Strawberry Banana Muffins from Lauren Kelly Nutrition

Zucchini Carrot Yogurt Muffins from Knead to Cook

Double Chocolate Quinoa Muffins from Lauren Kelly Nutrition

I hope you love these muffins as much as we did. They aren’t low calories, but they are made with real, wholesome ingredients and are perfect for an occasional indulgence. Happy baking!

If you make these Blueberry Crumb Muffins or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!

I hope you enjoy these! Thank you for stopping by and please come back soon!

Best Blueberry Crumb Muffins EVER