Blueberry Crumb Muffins
I don't know what is more delicious, these moist blueberry muffins or the scrumptious crumb topping! Made healthier with Greek yogurt and wholesome ingredients.
Servings: 12 muffins
Calories: 181kcal
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 coconut oil room temperature, can also use butter
- 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.
To store: place in airtight container for up to 5 days on the counter or up to 7 days in the refrigerator.
Place in an airtight container in teh freezer for up to 3 months.
Nutrition
Calories: 181kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 179mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg