This best blueberry muffin recipe is just 108 calories per muffin, and it has over 6g of protein!I used Greek Yogurt and apple sauce to cut the butter and sugar, and used self rising flour for fluffy, moist blueberry muffins.The crumb topping for muffins goes great on all berry muffins recipes, or you can skip it and keep these fresh blueberry muffins simple. Special Tip: You can stop the blueberries from sinking by tossing them in 1 tablespoon flour.
Preheat oven to 350°, and spray muffin pans with olive oil.
To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it's the consistency of wet sand. Set aside
In a large bowl, combine the "dry ingredients" the flour, baking soda, salt, and sugar.
To a separate medium bowl, whisk together the "wet ingredients" the eggs, vanilla, Greek yogurt, almond milk, and applesauce.
Optional Step - To a medium bowl combine the blueberries and 1 tablespoon of the flour mixture and toss to coat the berries. This will stop them from sinking to the bottom of the muffins.
Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.
Gently mix the wet and dry ingredients together, until just combined.
Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top, and sprinkle over the muffin crumble topping.
Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.