Healthier To Die For Blueberry Muffins
These blueberry 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!
white sugar, divided
1 1/4
cups
all-purpose flour
⅓
cup
butter, cold and cubed
¼
cup
ground cinnamon
1 ½
teaspoons
all-purpose flour
1 ½
cups
baking powder
2
teaspoons
applesauce
⅓
cup
egg
1
large
milk
⅓
cup
fresh blueberries
2
cups
 Preheat the 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, butter, and cinnamon in a small bowl with a fork until mixture resembles coarse crumbs. Set topping aside.
  Combine 1 1/2 cups flour, remaining 3/4 cup sugar, and baking powder in a large bowl. Place applesauce into a 1-cup measuring cup; add egg and enough milk to measure 1 cup; stir well, then mix into flour mixture until just combined. Fold in blueberries. Fill the prepared muffin cups to the top and sprinkle with topping.
  Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
