Nothing says Good Morning more to me than blueberry muffins. It’s a taste and aroma that takes me back to my Mom’s kitchen.

Streusel-Topped Blueberry Muffins ~ Successful Homemakers

When blueberries are in season, I buy a bunch, typically from the Amish produce auction, and freeze them. That way, we can have a taste of summer all year long.

I found when making these muffins, if you skip the cupcake liner and simply spray the muffin tins well, the muffins rise higher.

They are a cinch to remove from the pan and look much prettier. And, added bonus, no annoying wrapper to remove before indulging in the blueberry yumminess!

Yield: 12 muffins

Streusel-Topped Blueberry Muffins

Name: Streusel-Topped Blueberry Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Ingredients: 1-1/2 cups all-purpose flour; 3/4 cup sugar; 1/4 teaspoon salt; 2 teaspoons baking powder; 1/3 cup applesauce; 1 tablespoon oil (I use coconut or olive); 1 egg; milk, as needed (about 1/3 cup); 1 cup; 1/4 cup brown sugar; 2 tablespoons all-purpose flour; 1-1/2 teaspoons ground cinnamon; 2 tablespoons butter, cold, cut into cubes

These muffins and packed with blueberries and topped with a tasty streusel!

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

Muffin Batter:

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup applesauce
1 tablespoon oil (I use coconut or olive)
1 egg
milk, as needed (about 1/3 cup)
1 cup

Crumb Topping:

1/4 cup brown sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
2 tablespoons butter, cold, cut into cubes

Instructions

Pre-heat oven to 400*F. Thoroughly spray muffin tin with nonstick spray.
In a large bowl, combine flour, sugar, salt, and baking powder. Set aside.
Place applesauce, oil, and egg into a glass measuring cup. Then, pour in enough milk to equal 1 cup. Combine liquid ingredients, then add them to the dry ingredients and stir gently until combined. Fold in blueberries.
To make the crumb topping, mix together brown sugar, flour, and cinnamon in a small bowl. Use a fork or pastry blender, cut in butter until mixture resembles coarse crumbs.
Using a scoop, evenly distribute muffin batter into cupcake tins. Fill to the top, then sprinkle crumb topping over each muffin.
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 189mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 3g

Streusel-Topped Blueberry Muffins

Nothing says Good Morning more to me than blueberry muffins. It’s a taste and aroma that takes me back to my Mom’s kitchen.

Streusel-Topped Blueberry Muffins