Blueberry Muffins with crumb topping
I love these muffins for cleaning out the extra blueberries that are hiding in the back of the fridge or freezer.
This recipe makes 12 muffins and is easily doubled or tripled!
Why this dietitian loves this recipe: blueberries are a great antioxidant rich fruit packed with fiber and vitamin C! Some studies even show that blueberries can lower cholesterol!
Ingredients
For Muffins
1 large egg
1/2 cup milk
1/4 cup plain applesauce
1 3/4 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1- 1 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)
For crumb topping
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter, at room temp
Directions
Preheat over to 400°F
In a small bowl, mix the egg, milk and applesauce together
In a separate, large bowl, combine the dry ingredients: flour, sugar, baking powder, salt, and cinnamon.
Add wet ingredients to dry ingredients, being careful not to over mix
Fold in blueberries and fill muffin tin
Make the crumb topping by using a fork to mix butter, flour, and sugar together - it will be crumbly + that’s ok! Sprinkle on top of the muffins
Bake about 20 minutes or until a toothpick comes out barely clean
ENJOY + Tag me if you make them @emma.maddocks.rd