These blueberry muffins are extremely moist thanks to the use of Greek yogurt and are naturally sweetened with coconut sugar and honey. A nutty honeyed oat streusel topping gives a feel of indulgence yet makes the muffins hearty and satisfying.
In a small bowl, combine the oats, flour, salt, and coconut sugar.
Using your fingers, smear the butter chunks into the oat mixture until a coarse, wet-sand like texture forms. Stir the honey into this mixture and place in the refrigerator while you make the muffin batter.
For the muffins:
Preheat oven to 350. Spray a muffin tin with baking spray or line with paper liners and set aside.
In a large bowl, sift together the flours, baking powder, and salt. Set aside.
In a separate large bowl, whisk the egg until light and frothy, about 30 seconds. Add the honey and coconut sugar to the egg and whisk until thick and well-combined, about 30 seconds.
Add the butter and applesauce to the egg mixture in 2 additions, whisking until combined.
Add the vanilla and Greek yogurt and whisk just until combined.
Add 1 and ¾ cup of your blueberries to your flour mixture and toss with a rubber spatula to evenly coat them.
Slowly stir the egg-yogurt mixture into the flour-blueberry mixture with a rubber spatula. Use a folding motion to incorporate the two mixtures until just combined. It's important not to overmix in this step or your muffins will be tough!
Scoop the batter into the muffin wells, filling them ⅔ full. I like to use a large cookie scoop or a ¼ measuring cup coated with cooking spray to make sure each muffin is the same size.
Top each cup of batter with the remaining blueberries.Use your fingers to evenly distribute chunks of the chilled streusel mixture onto each well of batter.
Bake the muffins for 18-21 minutes until the batter is cooked through and the tops of the muffins are slightly golden. Remove from heat and let them cool in the pan for 5 minutes.
Carefully transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature. Store remaining muffins in an airtight container in the fridge for up to 5 days.
Nutrition information per serving: Calories 246, Total Fat 6.5g, Saturated Fat 3.6g, Trans Fat 0.0g, Cholesterol 28mg, Sodium 104mg, Potassium 197mg, Total Carbohydrates 43.7g, Dietary Fiber 2.0g, Sugars 21.7g, Protein 4.8g