Ingredients

• Muffins
  • 1 ¾ cups whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ⅓ cup honey or maple syrup
  • ¼ cup unsweetened applesauce
  • ¼ cup plain Greek yogurt (non-fat or full-fat)
  • 2 large eggs
  • ⅓ cup almond milk (or any milk of choice)
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tbsp lemon zest (optional for extra flavor)
• Streusel Topping
  • ¼ cup rolled oats
  • 2 tbsp whole wheat flour
  • 2 tbsp brown sugar or coconut sugar
  • ½ tsp ground cinnamon
  • 2 tbsp cold unsalted butter, cut into small pieces
  • 2 tbsp chopped walnuts or almonds (optional, for crunch)

Directions

• Prepare the Topping
  • In a small bowl, combine oats, flour, brown sugar, and cinnamon
  • Add cold butter pieces and use a fork or your fingers to mix until the mixture resembles coarse crumbs
  • Stir in nuts if using. Set aside in the refrigerator to keep the butter cold
• Muffin Prep
  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon
  • In a separate bowl, whisk the honey (or maple syrup), applesauce, Greek yogurt, eggs, almond milk, and vanilla extract until smooth
  • Pour the wet ingredients into the dry ingredients and stir gently until combined. Do not overmix
  • Fold in the blueberries and lemon zest (if using) carefully to avoid crushing the berries
  • Divide the batter evenly among the 12 muffin cups, filling each about ¾ full
  • Sprinkle the streusel topping evenly over each muffin, pressing lightly to adhere
  • Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely

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