Miles L-O-V-E-S blueberry muffins. He normally just makes Jiffy muffins but because he has been trying to loose weight he can no longer sit down and eat an entire box of Jiffy blueberry muffins. I wanted to treat him to his favorite breakfast and I found a recipe from allrecipes that looked promising...even with all the changes I would make to cut calories.These "To Die For Blueberry Muffins" really were good. I used frozen blueberries and the blueberries were quite a bit larger than normal blueberries. Next time I will actually use fewer berries. I never thought I would say that but it is true. There were too many berries in this mix. I also followed the directions posted by other bakers that suggested making half the topping. Half the topping was more than enough. I probably only used half of the half that I made. I also used brown sugar for the topping instead of the white sugar the original recipe calls for.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 12 packets of Splenda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup apple sauce
- 1 egg
- 1/3 cup non-fat milk
- 1 cup fresh blueberries
- 4 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp butter at room temp
- Preheat oven to 375 degrees F. Grease muffin cups or line with muffin liners. I used my Silicon bake-ware so I did not need to grease the muffin cups.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in a medium sized bowl. Place apple sauce into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 3/4 of the way to the top.
- Mix topping ingredients with a fork in a small bowl until grainy and sprinkle muffins with crumb topping mixture.
- Bake for 20 to 25 minutes in the preheated oven, or until done.