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Healthy Blueberry Muffins (Making With Megan)

Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Course Breakfast
Servings 12
Calories 151 kcal

Ingredients
  

  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup quick oats
  • 2/3 cup white sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 2 eggs
  • 3/4 cup milk
  • 1/4 cup applesauce
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 1/2 cups blueberries (frozen is fine)
  • 2 Tbsp quick oats *for crumb topping
  • 1 Tbsp white sugar *for crumb topping
  • 1 1/2 tsp butter *for crumb topping
  • 1 dash cinnamon *for crumb topping

Instructions
 

  • Preheat the oven to 375° Fahrenheit.
  • In a large mixing bowl, mix together all of the dry ingredients, except for the ones for the crumb topping. Make a well in the center to add the wet ingredients in.
  • Add in the eggs, milk, applesauce, vanilla, and almond extract. Stir until everything is incorporated-- don't worry about getting all the lumps out.
  • Stir in the blueberries.
  • Spray the bottoms of a 12 cup muffin tin (I recommend Baker's Joy spray), and divide the muffin batter among the cups.
  • Make the crumb topping by mixing the oats, sugar, butter, and cinnamon together in a small bowl.
  • Sprinkle the topping evenly on all of the unbaked muffins.
  • Bake for about 18 minutes.

Notes

*Nutrition information was calculated using skim (1%) milk.
Calories: 151
Fat: 2 g
Carbs: 29 g
Protein: 4 g