These healthier muffins are topped off with a fun streusel for added crunch. The muffins contains no butter or oil and are made with white whole wheat flour. Feel free to leave off the streusel for an even healthier treat!
One thing that has been nice about this stay-at-home order is that we’ve been able to sleep in a little bit. Before the craziness started, we had been getting up at 6:00am. I was usually on my way to work by 7:40am. It made for some long days.
These days, however, we’ve been sleeping in until about 7:00am. It’s been glorious. I feel much more rested and have more energy throughout the day. My daughter, who used to NEVER sleep in (not even on weekends), is also starting to get more sleep. There have been some days where she’s slept past 8:00am, which is nearly unheard of in our house.
The three of us try to eat breakfast together since nobody has to leave the house. My husband requested that I make some blueberry muffins. Addie, in her sassy tone, said, “Only you add the sweet stuff on top!” For some reason, Addie isn’t a huge fan of blueberry muffins, but she will eat them if they have streusel. Go figure.
I found a promising recipe to try and made it slightly healthier. As usual, I substituted with white whole wheat flour and replaced any butter and sugar in the muffins with applesauce. What I didn’t change was the streusel since it gave the muffins a nice crunchy texture. Plus, the entire streusel recipe was divided amongst 15 muffins. At least that’s what I told myself.
We enjoyed these slightly healthier muffins as a snack and for breakfasts. Note that the muffins will start to get soggy overnight, so I do recommend you store them in the refrigerator. They can also be frozen and thawed in case you won’t be able to consume these quickly.
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Whole wheat blueberry lemon muffins with streusel
- 2 and ½ cups white whole wheat flour can substitute with all-purpose
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 eggs
- 1 cup milk of choice
- 1 teaspoon lemon extract
- 1 and ½ cups blueberries, frozen or fresh if using frozen, do not thaw
- ¼ cup granulated sugar
- 1 Tablespoon all-purpose flour
- ⅛ teaspoon ground cinnamon
- 2 Tablespoons unsalted butter melted
Make the muffin batter
- Preheat your oven to 425°F. Generously grease or line two muffin pans and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, mix together the applesauce and sugars together until well incorporated. Add the eggs, milk and the lemon extract.
- Transfer the wet ingredients into the large bowl with the dry ingredients and gently fold until a few dry streaks remain. Gently fold in the blueberries. Do not over mix or else your batter will turn purple.
- Evenly distribute the batter into your prepared muffin pans, filling each. well all the way to the top.
Make the streusel
- Combine all of the streusel ingredients together in a small bowl. Spread a small amount on top of each muffin.
- Bake the muffins in your preheated oven for 5 minutes. Then, without opening the oven door, turn down the temperature to 375°F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before serving.