In this case, having a “muffin top” is a good thing. The bigger the better. A crunchy sweet oatmeal topping, and a fluffy-moist blueberry muffin = dynamite combination. To make this recipe even more lovable, it is dairy and egg free. Which means my little allergy man Owen can chow down on these all day long. Apologies to you guys, because I DO make more than muffins, the proof is in the next post. However, these had to jump the line of things I am working on. These are thee best blueberry muffins we have ever made. Hands down, I will no longer search for that perfect blueberry muffin recipe. Make these for a quick grab and go breakfast this week, you can thank me later…. =)
Ingredients:
- 6 Tbs melted “butter” (We use Earth Balance)
- 1/3 cup Soy Milk (You can swap easily for 2% or Whole)
- 6 oz plain applesauce (Approx. 1 1/2 plastic containers of applesauce)
- 1 1/2 Cup Flour
- 3/4 Cup Sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 Cup Blueberries
Oatmeal Crunch Topping
- 1/2 Cup Brown Sugar
- 2 Cup Oatmeal
- 3 Tbs Earth Balance butter, COLD.
DIRECTIONS:
Pre Heat the oven to 375*
In a medium bowl, mix together the flour, sugar, baking powder and salt.
In another bowl, stir together the melted butter, milk, and applesauce.
Add the blueberries to your dry mixture, just to coat the blueberries, add the dry ingredients to the wet. Stir everything JUST to combine, it may look clumpy.
To make the oatmeal crunch topping, combine the brown sugar, oatmeal and butter with a fork or your fingers until it resembles wet crumbs.
Fill cupcake liners with the batter, 3/4 full. Take a generous grab of the oatmeal topping and cover the muffin batter. Bake for 20-25 minutes, until a tooth pick comes out clean. Let cool on a wire rack completely, and store in an airtight container.