Blueberry Muffins

This is a delectable recipe for blueberry muffins that I got from a friend. Enjoy! The recipe makes 12 muffins.

Preheat the oven to 375°F.

Line the muffin pan with paper liners and spray lightly with oil.

In a medium bowl, stir together:
1 cup white flour
1 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt

(NOTE: Original recipe calls for 2 cups white flour, no whole wheat.)

In a small bowl, gently toss together:
2 cups fresh blueberries
Sprinkle of flour (~1 tablespoon — this is to limit the amount the blueberries burst when cooked)

(NOTE: Original recipe calls for 1 1/2 cups of blueberries.)

In another small bowl, combine:
2 tablespoons white flour
5 tablespoons brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons butter, cut in with a fork until it’s coarse crumbs

In a large bowl, vigorously stir together:
1/2 cup unsweetened applesauce
1/3 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup skim milk

(NOTE: Original recipe calls for butter instead of applesauce, 3/4 cup sugar, and doesn’t specify the type of milk. In this case, instead of just stirred, the butter and sugar should be beaten together until fluffy, then the other wet ingredients should be beaten in until they’re mixed.)

Gently fold the medium bowl’s contents (the dry ingredients) into the large bowl (the liquids). Then also gently fold in the blueberries (any excess flour, that isn’t actively coating the blueberries, can be discarded).
Spoon into muffin cups.
Sprinkle the second small bowl’s contents (the butter crumbs) over the muffins.

Bake 20-25 minutes.

If you let the butter for the topping melt too much, it becomes more of a glaze than crumbs, which is a little less messy, and still awesome.

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