Applesauce Oat Muffins with Streusel Topping

 

This muffin is not very sweet, but the Streusel topping does compensate for that. It's great split in half and eaten with your favorite jam or jelly.

1 3/4 cups All-Purpose Flour

1/2 cup rolled oats, old-fashioned or quick-cooking

1/2 cup dark brown sugar, packed

2 teaspoons baking powder

½ teaspoon baking soda

1 cup Kefir

¼ cup unsweetened applesauce

1/4 tablespoons sour cream

2 large eggs

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon nutmeg

½ teaspoon cloves

1 teaspoon vanilla extract

½ cup fresh blueberries

 

Streusel Topping

1/3 cup flour

1/3 cup dark brown sugar

3 tablespoons unsalted butter

 

1.     Preheat the oven to 400°F. Use Jumbo size muffin liners.

2.     In a small bowl, prepare the streusel topping by mixing all the ingredients, rubbing the butter into the flour and sugar until crumbly. Set aside

3.     In a large bowl, stir together the flour, oats, spices, baking soda, and baking powder. Mix in the blueberries so that they become coated with the flour mixture.

4.     In a separate bowl, whisk together the kefir, sour cream, applesauce, sugar, eggs, and vanilla.

5.     Stir the wet ingredients into the dry, mixing only enough to combine evenly.

6.     Scoop the batter into the liners, filling to about 2/3.  Sprinkle with streusel mixture.

7.     Bake for 18 to 20 minutes, until golden brown and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack

8.     Store, wrapped, at room temperature for 2 days or wrap in plastic wrap, store in a Ziploc freezer bag, and freeze for longer storage.