Healthy Blueberry Muffins Recipe

In a large bowl, beat the 2 large eggs for about 30 seconds until slightly frothy. Add the 3/4 cup sugar and 1/4 cup vegetable oil, whisking for another 30 seconds until well combined.

Whisk in the 1 cup natural applesauce, 1 tbsp lemon juice, and 3/4 cup skim milk until the mixture is smooth.

For the topping, combine the 1/3 cup old-fashioned rolled oats, 1/4 cup flour, 2 Tbsp brown sugar, and 1 teaspoon ground cinnamon in a medium bowl.

Pour the 2 tablespoons melted butter over the mixture. Stir with a fork until the oats and flour are evenly coated and the mixture is moist and crumbly.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon until just combined — about 20 strokes. The batter will be thick and a little lumpy; avoid overmixing.

In a separate small bowl, toss the 1 1/2 cups blueberries with 2 tbsp flour to coat them. This helps prevent them from sinking to the bottom of the muffins. Gently fold the floured blueberries into the batter.

Scoop the batter into the prepared muffin cups, filling each about two-thirds full. A muffin scoop works well here for even portions.

Evenly sprinkle the oat topping over each muffin, using about 1 tablespoon per muffin.