Kids are back in school! My daughter seems to have adjusted to going back to school very easily, but my son not so much. He has a rigorous schedule and is playing soccer this year. He comes home looking so tired, then stays up late getting homework completed. I joke that he will have to pull “all-nighters” just to get everything done. He laughs now, but when the classes really get moving, I don’t think he will be laughing so much.
To give him and me a little extra sleep in the morning, I decided to make some Healthy Blueberry Muffins. He loves them and they let him eat them on the go.
Muffins are my favorite quick bread to make. Quick breads are muffins, biscuits, waffles, pancakes, and cake doughnuts.
The thing that makes them different from one another is the mixing method that you use. Get ready for this…you use the “muffin-method” to make these. Fancy name, right? Which basically means the dry ingredients are mixed in one bowl, and the wet ingredients in another bowl, and then poured in to the dry ingredients.
There is also the biscuit method when the fat is cut into the flour and all the liquid is added all at once. Lastly, is the conventional method of mixing ingredients. With this method, the fat and sugar are creamed, and then beaten eggs are added, followed by adding dry ingredients and liquid in an alternating pattern. Each method is important in producing the desired texture in different quick breads.
Sorry, I get a little carried away with science of baking. I just think it is interesting that all quick breads use the same basic ingredients, but he mixing method really matters. You won’t get the same end result if you just dump everything all at once into a bowl.
Back to these amazing Healthy Blueberry Muffins! They are delicious, light, and perfectly sweetened. I made these healthier by using unsweetened natural applesauce to cut the fat and sugar in these muffins. I also use white whole wheat flour instead of all-purpose flour. This adds fiber, B vitamins, and great antioxidants.
These muffins are moist and so tasty! I love when you bite into them and taste those beautiful blueberries with a slight hint of lemon, it just makes my mouth so happy. I pretty much love streusel topping on any baked good. It adds another layer of delicious flavor and texture. Are you a streusel fan? One of my kids loves the streusel and the other will knock it all off. Me…I can’t get enough!
- 2 cups white whole wheat flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup suar
- ¼ cup vegetable oil
- 1 cup unsweetened natural applesauce
- 1 tbsp fresh lemon juice
- ¾ cup skim milk
- 1½ cups fresh blueberries
- 2 tbsp white whole flour
- ⅓ cup old-fashioned rolled oats
- ¼ cup all-purpose flour
- 2 Tbsp light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- Preheat oven to 400 degrees.
- Line a 12-cup muffin pan with paper cups.
- In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt together.
- In a large bowl beat eggs for 30 seconds. Add the sugar and oil and whisk for 30 seconds.
- Whisk in applesauce, lemon juice, vanilla, and milk.
- Combine the wet ingredients with the dry ingredients. Stir with a wooden spoon until just combined, about 20 strokes. Toss blueberries with 2 tbsp of flour to coat. Gently stir blueberries into batter.
- Scoop batter with a muffin scoop into paper cups. Evenly sprinkle topping over muffins (about 1 tablespoon per muffin).
- Bake until muffins are lightly golden, about 15-20 minutes. Insert a toothpick in center, if it comes out clean they are done.
- Combine oats, flour, sugar, cinnamon in medium bowl. Pour melted butter over mixture. Stir until mixture is moist.