Do you find yourself over-run with blueberries and are unsure what to do? I have a solution. And you’re going to like it.
Blueberries are one of my favourite things to add to muffins – especially when we are in the midst of blueberry season! These muffins get a nuttiness from whole wheat flour, and are lightened up with the use of some apple sauce in place of some of the oil. They are also very adaptable – add in some raspberries instead of the blueberries – or go all out with some peaches.
Normally when I make muffins I make a different one each time, because I find it VERY hard to follow a recipe- and there’s just so many flavour combinations out there. However- I keep coming back to this recipe.
I love a muffin with a good domed top- Enjoy 🙂
Blueberry Streusel MuffinsPrint Recipe
- 2 cups whole wheat flour
- 1/4 cup all purpose flour
- 1/2 - 2/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/3 cup neutral flavoured oil (coconut or canola) or melted butter
- 1/4 cup apple sauce
- 2 eggs
- 1 cup milk or unsweetened milk alternative
- 1 teaspoon vanilla extract
- zest of 1 lemon (optional)
- 1 cup fresh of frozen blueberries
- 1/4 cup whole wheat flour
- 1/4 cup large flake rolled oats
- 1/4 cup softened butter
- 1/4 cup sugar
Preheat oven to 375 degrees F. Grease a 12 cup muffin tin with butter or line with paper liners.
In a large mixing bowl, whisk together the flours, sugar, baking powder, and salt.
In a separate bowl, whisk together the oil, apple sauce, eggs, milk, and vanilla.
Mix the wet ingredients into the dry until just combined. Fold in the blueberries.
To make the streusel, mix ingredients together in a small bowl until a crumble forms.
Scoop about 1/4 cup of batter into each muffin cup. Sprinkle with streusel.
Bake muffins for 18 to 20 minutes or until a tester inserted into the center comes out clean.
Let cool for 5 minutes before removing from muffin tin and allowing to cool completely.