These blueberry muffins are so good. I double the blueberries — they are so full of antioxidants and vitamins that you can never have enough. And they taste so good!
Ingredients
- 1.25 cups white sugar , divided
- 0.33 cups all-purpose flour
- 0.25 cups butter , cold and cubed
- 1.5 teaspoons ground cinnamon
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.33 cups applesauce
- 1 large egg
- 0.33 cups milk
- 2 cups fresh blueberries
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
-
2
Mix together 1/2 cup sugar, 1/3 cup flour, butter, and cinnamon in a small bowl with a fork until mixture resembles coarse crumbs. Set topping aside.
-
3
Combine 1 1/2 cups flour, remaining 3/4 cup sugar, and baking powder in a large bowl. Place applesauce into a 1-cup measuring cup; add egg and enough milk to measure 1 cup; stir well, then mix into flour mixture until just combined. Fold in blueberries. Fill the prepared muffin cups to the top and sprinkle with topping.
-
4
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts
Per serving
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