To Die For Blueberry Muffins
Yield: 8 large muffins
Ingredients:
1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup applesauce
1 tablespoon canola oil
1 egg
milk, as needed
1 cup fresh blueberries
For the crumb topping
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 and 1/4 teaspoons ground cinnamon
2 tablespoons unsalted butter, cold, cut into cubes
sliced almonds (optional)
Directions:
1) Preheat oven to 400 degrees F.
2) Line a muffin tin with 8 cupcake liners. (Fill empty muffin cups with water so your muffins will bake evenly.)
3) In a large bowl, whisk together flour, sugar, salt, and baking powder. Set aside.
4) In a glass measuring cup, add applesauce, oil, and egg. Then, pour in enough milk to make 1 cup. Mix together these liquid ingredients, then add them to the dry ingredients and stir gently just until combined. Batter will be thick. Fold in blueberries.
5) Distribute batter between prepared muffin cups.
6) To make the crumb topping, mix together brown sugar, flour, and cinnamon in a small bowl. Then using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle mixture evenly over each muffin. (You will have some mixture left over.) Optionally top with sliced almonds.
7) 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.