Blueberry Muffins with Crumble Topping {Updated}

*Inspired by All Recipes.com.

T'is the season for ripe berries, which means the price of buying fresh berries is much better than buying frozen.  I used fresh berries for this recipe, but frozen would work as well. Measure out the 1 1/4 cup of berries and let them defrost a bit before adding them to the batter.  If you omit the crumble topping, the blueberry packed goodness will still be hard to resist by even your pickiest eaters.

Stock up tip: Make your own frozen blueberries with no sugar added.  Buy fresh blueberries- wash, dry, freeze on a baking tray, and transfer to freezer bags.  Keep in the freezer up to 3 months.

Visit allrecipes.com to see what you would need for the original recipe. I have tweaked these muffins with Splenda and applesauce substitutions. I also changed the flavour profile by adding almond extract to account for using less sugar and oil.


Blueberry Muffins with Crumble Topping

Muffin Batter:

• 1 1/3 cups all-purpose flour
• 1/4 cup Splenda Granulated (the kind that measures cup for cup in place of white sugar).
• 1/4 cup Brown Sugar Blend Splenda (1/4 cup equals sweetness of 1/2 cup of regular brown sugar).
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1 Tablespoon vegetable oil
• 1/3 cup unsweetened applesauce
• 2 eggs
• 1/2 cup milk
• 1 teaspoon pure almond extract
• 1 1/4 cups blueberries (1 tablespoon of flour)

Crumble Mixture:

• 1/4 cup all-purpose flour
• 1/3 cup butter, softened/tried it with margarine, but won't work as well
• 3 Tablespoons rolled oats/uncooked
• 1/4 cup brown sugar (I use real sugar, for texture).

What I Did:

1. Preheat oven to 375 degrees F (190 degrees C). Grease or line 12 cup muffin pan.
2. In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. 
3. Stir in applesauce, eggs, almond extract, and milk until well blended and very few lumps remain. 
4. Sprinkle flour on the blueberries, stir to coat well.
5. Gently fold in blueberries being careful not to mash them. 
6. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
7. For the crumb topping, mix together the flour, softened butter, spice, oats, and brown sugar. Place a small amount on top of each muffin.
8. Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

Variations: Add lemon extract (instead of vanilla or almond extract) and 1 tablespoon of lemon or orange zest to your muffin batter to give them a citrus tang.   






Disclosure:  This is not a compensated post.