Blueberry Crumb Muffins
Snack, Breakfast, Muffins
Servings: 12
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup sucanat or turbinado sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup reduced fat buttermilk
  • 1 cup fresh blueberries
  • Crumb Topping:
  • 2/3 cup brown sugar
  • 2 tablespoons organic butter or coconut oil *ROOM TEMPERATURE*
  • 1/4 cup all purpose flour
  • 1/4 teaspoon cinnamon
  1. Preheat oven to 400 degrees. Line muffin tin with liners or grease pans with coconut oil.
  2. In a large bowl, combine flours, sugar, salt and baking powder.
  3. 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.*
  4. Fold in blueberries. Fill muffin tins to the top.
  5. Make crumb topping: Mix ingredients with a fork and sprinkle over muffins before baking.
  6. 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.