I don't like blueberry muffins. Especially commercial ones. They're greasy and bland, completely flavorless calorie bombs. When my dad gave me five pints of blueberries yesterday, the gauntlet was thrown.
These, on the other hand, are really good. The base and crunchy cinnamon topping combine for the perfect amount of sweetness, and the blueberries are almost jammy. Yum. The texture is cakey, not the least bit greasy or soggy. And, yes, I reduced the fat by swapping oil for applesauce and reducing the butter from the original recipe. You won't miss it. :-)
Bursting with Blueberry Muffins, original recipe from Allrecipies.com
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup applesauce
1/3 cup buttermilk
2 cups fresh blueberries
2/3 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1 teaspoon ground cinnamon
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Whisk together 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. In a separate container, whisk together buttermilk, egg and applesauce. GENTLY Mix this with flour mixture, before it is all combined, fold in blueberries. The batter should be lumpy, streaks of flour are fine. Fill muffin cups almost full.
3. To Make Crumb Topping: Mix together topping ingredients with a fork, until the butter pieces are very small, and sprinkle one spoonful over each muffin before baking.
4. Bake for 15 to 18 min minutes.
Casey says they're "Dangerously good."