{B}

We are starting to enjoy those crispy cool mornings in Colorado...mornings where I can actually make a cup of coffee and use my oven before the day starts the heat up. The last few weeks we have been trying to adjust to the newness of school...two days a week we wake up and get ready and hurry out the door to get Blake to school on time. I have been trying each Friday to get up and make something special for breakfast. I have been scouring the web for recipes for breakfast and came across the most wonderful blueberry muffin recipe. I followed the recipe the first time I made these muffins and they were so wonderful...the muffins were soft and sweet, the blueberries were warm and juicy, the topping was amazing. I made it a week later and decided to tweaked the recipe a bit to make it a bit healthier (we still kept the topping) and they were still great! Even Andy said they were still great and the girls absolutely devoured them.

Here is the recipe with my changes:

• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup applesauce
• 1 egg
• 1/3 cup milk + more if needed
  
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Line with muffin liners.
2. Combine 1 1/2 cups flour, 1/2 cup sugar, salt and baking powder. Place applesauce into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 3/4th of the way, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.