Blueberry Crumb Muffins
Snack, Breakfast, Muffins
Servings: 12
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all purpose flour
- ½ cup unrefined sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ cup unsweetened applesauce
- 1 egg
- 1 teaspoon pure vanilla extract
- ⅓ cup Greek yogurt, or buttermilk
- 1 cup fresh blueberries
- Crumb Topping:
- ⅔ cup brown sugar
- 2 tablespoons butter or coconut oil, room temperature
- ¼ cup all purpose flour
- ¼ 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.
Notes
Makes 12 regular sized muffins or 8 large muffins.