One of my favorite things about weekends is it’s a great time to cook and eat with the family. My kids love muffins, and these blueberry muffins are one of their favorites!
Blueberry Muffins with Streusel Topping
1 ½ cup all-purpose flour*
¾ cup sugar
½ tsp salt
2 tsp baking powder
1/3 cup applesauce
1 farm fresh egg
2/3 cup milk
1 tsp vanilla
1 heaping cup of fresh or frozen blueberries
¼ cup white sugar
¼ cup brown sugar
1/3 cup flour
¼ cup softened butter
1 ½ tsp ground cinnamon
Preheat oven to 400 degrees F. Spray muffin tins with cooking spray or line with paper liners.
Combine dry ingredients. Combine wet ingredients and mix into dry ingredients. Fold in blueberries, do not overwork batter. Fill muffin tins ¾ to the top (will make 12 regular muffins or 6 jumbo muffins). Sprinkle streusel topping on the muffin and pyramid extra topping on each much for added sweetness.
To Make Streusel Topping: Mix together sugars, flour, softened butter, and cinnamon. With a fork, work ingredients until a crumb like consistency is reached.
Bake for 20 minutes.
*(can substitute ½ cup whole wheat flour, 1 cup all-purpose to make it a little healthier)