How to Make Blueberry Applesauce Muffins with Crumble Topping

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often more affordable and have a longer shelf life.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor, while sunflower seeds are often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a low-calorie sweetener, while honey can be cheaper depending on the source.

Preheat the oven to 400°F (204°C).

In a bowl, mix together the dry ingredients starting with whole wheat flour, sugar, and baking powder.

In another bowl, mix the wet ingredients, starting with the unsweetened applesauce.

Combine the wet and dry ingredients, mixing until just combined, being careful not to overmix.

Gently fold in the fresh blueberries without smashing them.

For the crumble, add more whole wheat flour and cold butter, cutting in the butter until it resembles coarse cornmeal.

Scoop the muffin mix into the muffin pan, filling each cup about halfway to leave room for the crumble.

Generously sprinkle the crumble mixture on top of the muffin batter in the pan.

Bake in the preheated oven for 15-20 minutes, checking for doneness.

Let the muffins cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens