RECIPE: Kelsey's Blueberry Muffins

SYRACUSE, N.Y, Feb. 26, 2009 -- Syracuse University senior Kelsey Bilodeau bakes up a fresh batch of blueberry muffins whenever she's feeling a little too stressed. Midterm exam week is the perfect time for these fragrant treats.

Kelsey's Muffins

Makes 12 muffins

Ingredients

1 cup all-purpose flour

1 cup whole-wheat flour

1/2 cup sugar

2 teaspoons baking powder

A pinch of salt

Heaping 1/4 cup apple sauce

1 egg

1 cup milk

1 cup blueberries (frozen or fresh)

For Topping

1/4 cup flour

1/2 teaspoon cinnamon

1/2 cup brown sugar

1 tablespoon butter

Instructions

Preheat oven to 400° F.

Grease muffin tin with butter or cooking spray. Combine flour, sugar, baking powder and salt in a medium mixing bowl.

Slowly add applesauce, egg and milk. Mix well. Dust blueberries with flour (to keep them from sinking to the bottom). Fold blueberries into batter. Do not over mix.

Fill muffin cups 2/3 of the way with batter.

For topping:

Mix flour, brown sugar and cinnamon in a mixing bowl.

Cut in butter, using a fork or pastry cutter. (Mixture should have a crumbly, rough texture).

Sprinkle the crumble topping on each muffin. Bake for 20 minutes or until golden brown. Let cool and enjoy!