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Healthy Blueberry Muffins (Making With Megan)

Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Servings: 12
Course: Breakfast
Calories: 151
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 375° Fahrenheit.
  2. 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.
  3. Add in the eggs, milk, applesauce, vanilla, and almond extract. Stir until everything is incorporated-- don't worry about getting all the lumps out.
  4. Stir in the blueberries.
  5. Spray the bottoms of a 12 cup muffin tin (I recommend Baker's Joy spray), and divide the muffin batter among the cups.
  6. Make the crumb topping by mixing the oats, sugar, butter, and cinnamon together in a small bowl.
  7. Sprinkle the topping evenly on all of the unbaked muffins.
  8. 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