Streusel Topped Blueberry Muffins

We have TONS of blueberries right now. I think my 2 year old may be addicted. So, in an attempt to keep her off the sauce :) I decided to use some of them for muffins. The original recipe I found was on allrecipes.com . This time I decided to make a healthier version and they really turned out awesome!


Streusel Topped Blueberry Muffins
1 c. all purpose flour
1 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1 1/2 T. all-purpose flour
2 c. fresh or frozen blueberries
1/2 c. unsweetened applesauce
3/4 c. granulated sugar
2 eggs
1 t. vanilla extract
1/4 t. lemon zest
1/2 c. skim milk
2 T. all-purpose flour
3 T. granulated sugar
2 T. brown sugar
1/2 t. ground cinnamon
2 T. butter, diced

Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper liners.
Combine 2 c. of flour, baking powder, and salt in medium bowl. In small bowl, sprinkle 1-2 T. flour over blueberries, set aside. (This simple trick will keep you from having purple batter)
In large bowl, beat applesauce and 3/4 c. sugar. Beat in eggs, vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Do not over work batter. Spoon into muffin cups.

Combine 2 T. flour, 2 T. brown sugar, 3 T. sugar and cinnamon in small bowl. Cut in butter using fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.
Bake for 20-25 minutes.