Blueberry Muffins

My Mom was over this weekend and we used some fresh blueberries that I picked a few days ago at a U-Pick-em farm in North Bend. I like that these muffins are quick, easy, and don't have too much bad stuff in them. The original recipe I found had a third cup oil in it, but we switched that out for a third cup applesauce. If you are going to try this recipe, read it carefully. There is a crumb topping, so some ingredients are listed twice (once for the muffin and once for the topping). Enjoy!

Awesome Homemade Blueberry Muffins

1-1/2 c. flour (for the muffin)
3/4 c. sugar (muffin)
1/2 tsp. salt
2 tsp. baking powder
1/3 c. applesauce
1 egg
1/3 c. milk
1 c. fresh blueberries
1/2 c. sugar (topping)
1/3 c. flour (topping)
1/4 c. butter, softened
1-1/2 tsp. cinnamon



Preheat oven to 400 degrees. Grease muffin cups or use paper liners. Combine 1-1/2 cup flour, 3/4 cup sugar, salt and baking powder. Place applesauce into a 1 cup liquid measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Carefully fold in blueberries. Fill the muffin cups right to the top and sprinkle with crumb topping mixture.

To make the crumb topping mixture, mix together 1/2 cup sugar, 1/3 cup flour, softened butter and cinnamon. Mix with fork.

Bake for 20-25 minutes.