When we first bought our house (our first house ever, thanks very much), our initial introduction to our neighbors (soon to be great friends) was when they showed up on our doorstep one morning while we were renovating (which we did for 2 months before moving in) with a giant batch of the most amazing blueberry muffins we’d ever had. Or maybe that first day it was brownies and the muffins came later. In any event, it was like living across the street from Paula Deen. My friend Jackie can BAKE! My hubby was so enamored of these muffins that I got the recipe, and then promptly forgot about it for 3 years until I started going through my random recipe box last week. As hubby is very very tired of the variations on banana muffins and blueberries are in season, I thought it was time to haul this one out of the box and give it a whirl. Of course, being me, I had to change it up and make it healthier. The original version calls for oil and butter and sugar and eggs. But truly, the thing that MAKES this muffin is the crumble topping, so you can lighten up the main muffin batter without ill effect, which is what I did. You can make even more substitutions (I didn’t replace the eggs with Egg Beaters and evidently you can make a crumble topping with Splenda, which I might try another time) to lighten it up further, but since these were for hubby, I didn’t do that.
- 1.5 cups all purpose flour
- 1 cup whole wheat flour
- 1/4 cup milled flax
- 1/4 cup wheat germ
- 4 teaspoons of baking powder
- 2/3 cup applesauce
- 2 eggs
- 2/3 cup milk
- 2 cups fresh blueberries (or you could totally use some other kind of berry that’s in season)
For crumble topping
- 1 cup white sugar
- 2/3 cup all purpose flour
- 3 teaspoons ground cinnamon
- 1/2 cup butter, cubed
- Preheat oven to 400 degrees.
- Spray your muffin tins (you’ll need enough for 18 muffins) with Bakers Joy or Pam for Baking.
- Combine the flours, flax, wheat germ, salt, baking powder, and Splenda in a bowl.
- In a separate bowl, combine the eggs, milk, and applesauce. Mix well.
- Add the liquid to the flour mixture and mix well.
- Fold in the blueberries.
- In a separate bowl, mix together the sugar, last of the flour, the cinnamon, and butter with the tines of a fork. Keep mashing and stirring until it’s crumbly.
- Fill your muffin tins almost to the top with batter, then sprinkle with the crumble mixture.
- Bake for 20-25 minutes or until done.
- You’ll want to be careful when turning these out onto a cooling rack. Dump them into your hand instead of straight out or you’ll lose all that lovely wonderful topping.
A few cook’s notes: I found that this made really more crumb topping than I needed. I think next time I’ll cut it in half.