Description
Blueberry Muffins made simple with one smart ingredient swap. Perfect for quick mornings or laid-back weekends.
Ingredients
Units
Scale
For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar (or use 1/2 cup if you want them less sweet - still tasty!)
- 2 teaspoons baking powder
- 1/3 cup applesauce
- 1 egg
- 1/3 cup milk
- 2 cups fresh blueberries
Optional Crumb Topping:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons cinnamon
Instructions
- Turn your oven on to 375°F (190°C).
- Grease your muffin tin or use paper liners.
- Want the crumb topping? Mix sugar, flour, butter, and cinnamon with a fork until it looks like chunky crumbs. Set it aside.
- In a large bowl, mix flour, sugar, and baking powder.
- In a measuring cup, add applesauce, then crack in the egg.
- Pour in just enough milk to fill the cup. Stir it all together.
- Add this wet mix to the dry ingredients and stir gently.
- Fold in your blueberries (don’t overmix).
- Spoon the batter into the top of each muffin cup.
- Add the crumb topping if you’re using it.
- Bake for 20–25 minutes until the tops are golden and bounce back when touched.
Quick Tip:
Skip the crumb topping if you’re in a rush; these still come out soft, sweet, and packed with juicy berries. Great for breakfast or snacks. Once you try these, you’ll want to make them on repeat.
Notes
Adapted, prepared, tried, and tested by Aneen Williams
Source: “Make It Healthy” on Allrecipes
