These muffins are so good. I double the blueberries. They are so full of antioxidants and vitamins that you can never have enough. And they taste so good.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 large muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.

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  • Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.

  • Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Editor's Note:

This recipe is a healthier version of To Die For Blueberry Muffins.

Nutrition Facts

317 calories; protein 4.4g; carbohydrates 60.7g; fat 7g; cholesterol 39.3mg; sodium 176.9mg. Full Nutrition
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Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/07/2012
While these muffins certainly are delish I don't think they are exactly "healthy." Read More
(104)

Most helpful critical review

Rating: 3 stars
04/10/2014
I have made "To Die For Blueberry Muffins" for a couple years now and love them. I don't like the crumb topping regardless so I either make them plain or pull them out a couple minutes early brush the tops with beaten egg white and sprinkle raw sugar on for the last couple minutes of baking. These were ok. I used homemade applesauce that was thicker than store-bought so that might be some of the issue. To me for the few calories you save just make the real ones and enjoy them. Neither recipe is weight watchers friendly and one tastes far better Read More
(6)
71 Ratings
  • 5 star values: 46
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
06/07/2012
While these muffins certainly are delish I don't think they are exactly "healthy." Read More
(104)
Rating: 5 stars
07/11/2012
Comparision. To Die For Muffins: Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mg This recipe, Healthier To Die For: Calories: 317, Total Fat: 7 g, Cholesterol:43mg This recipe states :Healthier This recipe doesn't state: Healthy 5 Stars for this one. It is delicious!!! Read More
(72)
Rating: 5 stars
07/18/2012
I only made two small adjustments to this recipe. I used "soured" lactose-free milk and I added a teaspoon of pure vanilla extract. I actually got 12 muffins out of this recipe, not 8. I did also bake mine at 350* and they were done at exactly 20 minutes. These muffins were nicely moist, perfectly sweet and had the perfect amount of blueberries--out of the 12 muffins I made, there are three left. Read More
(71)
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Rating: 4 stars
08/01/2012
I would give them five stars if they were really "healthier." Now, that being said...leave off the topping and make them in "regular" sized cups yeilding 16 muffins: You have yourself a 100 calorie treat! Read More
(20)
Rating: 5 stars
07/28/2012
Great muffins! I also tried this recipe with a few modifications. Instead of miik I used almond milk (vanilla flavor). Also instead of 1-1/2 cup flour I used 1 cup of flour and 1/2 cup whole wheat flour. Read More
(13)
Rating: 5 stars
07/02/2012
I was a tad nervous making a "healthier" muffin but these came out moist springy and absolutely delish! I even used frozen berries since I had them in the freezer and was 1/2 cup short but they are still bursting with berries! Put 2.8oz batter in each little cup leaving only enough room for crumb topping and the muffin tops came out great! I had tons of topping left over though so you may want to make less to save waste. Made for Western Region Allstars Faceless Frenzy July 2012 Read More
(12)
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Rating: 5 stars
03/08/2014
I altered this recipe and was pleased with the results. I skipped the crumb topping and sprinkled a little cinnamon sugar on top of each muffin (before baking). I used 3/4 cup whole wheat pastry flour & 3/4 cup white flour. I added 2 tablespoons whole ground flaxseed meal and 1 teaspoon pure vanilla extract. Yummy and healthy. I'll make these again. Read More
(8)
Rating: 3 stars
04/10/2014
I have made "To Die For Blueberry Muffins" for a couple years now and love them. I don't like the crumb topping regardless so I either make them plain or pull them out a couple minutes early brush the tops with beaten egg white and sprinkle raw sugar on for the last couple minutes of baking. These were ok. I used homemade applesauce that was thicker than store-bought so that might be some of the issue. To me for the few calories you save just make the real ones and enjoy them. Neither recipe is weight watchers friendly and one tastes far better Read More
(6)
Rating: 4 stars
01/04/2013
Just made these muffins according to the recipe (which is the way a recipe should be reviewed the first time)but used a 12 muffin pan for smaller muffins. Came out great but a little sweet next time I'll reduce the sugar to one cup in the batter. Great taste just as is. Lots of blueberries makes it extra good. Sharyn Read More
(5)
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