Healthier To Die For Blueberry Muffins
"These 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."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 3/4 cup white sugar
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup all-purpose flour
- 1/3 cup milk
- 1/4 cup butter cubed
- 1/3 cup applesauce
- 2 cups fresh blueberries
- Carbohydrate 49.4672658765706 g
- Cholesterol 17.0682291658551 mg
- Fat 6.66452187526428 g
- Fiber 1.9203000424922 g
- Protein 4.18451771084434 g
- Saturated Fat 3.99847479165354 g
- Serving Size 1 1 large muffin (125g)
- Sodium 430.534083756775 mg
- Sugar 47.5469658340784 g
- Trans Fat 0.584662666796782 g
- Calories 271 calories
Directions Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners. Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb. Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
