Blueberry Streusel Muffins (lighter recipe)

 

Streusel Topping

1

cup fat-free (skim) milk

1/4

cup unsweetened applesauce

2

tablespoons vegetable oil

1/2

teaspoon vanilla

1

egg

2

cups Gold Medal® all-purpose or whole wheat flour

1/3

cup sugar

3

teaspoons baking powder

1/2

teaspoon salt

1

cup fresh or canned (drained) blueberries

• 1 Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups.
• 2 Prepare Streusel Topping; set aside.
• 3 Beat milk, applesauce, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons topping.
• 4 Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.