Ingredients
Method
- Preheat oven to 400°F (200°C) and lightly grease muffin cups or line them with paper liners.
- Combine 1/2 cup sugar, 1/3 cup flour, butter, and cinnamon in a small bowl; use a fork to mix until the mixture resembles coarse crumbs and set the topping aside.
- Whisk 1 1/2 cups flour, the remaining 3/4 cup sugar, and baking powder in a large bowl. In a 1-cup measuring cup, blend applesauce, egg, and enough milk to reach the 1-cup mark, then stir into the flour mixture until just combined. Fold in blueberries, fill muffin cups to the brim, and sprinkle with the prepared topping.
- Bake in the preheated oven for 20 to 25 minutes until golden and the tops spring back when lightly pressed.
Nutrition
Notes
Mixing Technique: I learned the hard way that overworking this batter leads to tough muffins, so I always stir by hand until the flour just barely disappears.
Berry Choice: If you decide to use frozen blueberries instead of fresh, do not thaw them first or your entire muffin will turn a strange shade of purple.
Topping Texture: I like to use cold butter for the cinnamon topping because it creates those perfect, crunchy little nuggets that everyone fights over.
Freshness Secret: These muffins are best on the first day, but if you have leftovers, I recommend storing them in a container with a paper towel to absorb any extra moisture.
Measuring Tip: When I fill the measuring cup with the applesauce and egg, I make sure the milk brings it exactly to that one cup line to keep the moisture levels perfectly balanced.
Muffin Size: I fill my muffin liners right to the very top to get those impressive, bakery style domes that look so beautiful when they come out of the oven.
Serving Suggestion: I love to split these open while they are still warm and add a tiny smear of salted butter to contrast with the sweet cinnamon topping.