Breakfast Blueberry Muffins

Cook time: 25 minutes

Ingredients for 12 muffins

100% Whole-wheat pastry flour – 2 cups

Baking soda – 1 tsp.

Salt – ½ tsp.

Fresh blueberries – 2 cups

Unsweetened applesauce – 1 cup

Evaporated cane juice – ¼ cup

Pure vanilla extract – 1 tsp.

Egg – 1, beaten

Butter – 2 tbsp. melted

For the topping:

Butter – 2 tbsp. melted

Ground cinnamon – ½ tsp.

Finely chopped dry-roasted almonds – ¼ cup

Evaporated cane juice – 3 tbsp.

100% whole-wheat pastry flour – 3 tbsp.


1. To make the topping, add everything in a bowl and mix with a fork.

2. To make the muffins: Preheat the oven to 325F.

3. Line 12 cups of a muffin tin with paper liners.

4. In a large bowl, whisk together the baking soda, flour, and salt. Add the blueberries and toss gently to coat.

5. In a separate bowl, whisk together the cane juice, applesauce, vanilla extract, egg, and butter. Add the applesauce mixture to the flour mixture and stir until just moistened.

6. Spoon the mixture into the paper liners. Crumble the topping evenly over the muffins.

7. Bake for 23 to 25 minutes or until the topping is lightly browned. Delete  from the oven and cool for 10 minutes.