Healthyish Cinnamon Blueberry Applesauce Muffins with Oat Streusel Topping

My kids like the mini blueberry muffins from the store so I thought I should at least try to make a healthyish alternative and see if they go for it. So far the kids are not into them but my husband and I think they are quite delicious. You might have more luck with your kids. Or you can be like us and just eat them yourselves. Honestly, my kids might be more receptive to them sans the streusel topping.

The "healthyish" aspect: Apples, blueberries, whole wheat flour, egg, oats.
The "muffinish" aspect: Sugar, white flour, butter.

Ingredients

For the muffins:
1/4 cup softened butter
1/3 cup sugar
1 egg
1/2 cup plus 1/3 cup of chunky applesauce
1/2 cup white flour
1/2 cup whole wheat flour
1/4 tsp salt
1/2 TB baking powder
1 tsp cinnamon
1 cup blueberries

For the streusel topping:
1 cup old fashioned oats
1 TB whole wheat flour
1/3 cup brown sugar
1 tsp cinnamon
4 TB cold butter cut into chunks
1 TB honey

Directions

Preheat oven to 350.

Beat the softened butter and 1/3 cup sugar together. Add the egg and applesauce and mix until combined evenly. Mix the dry muffin ingredients together in a separate bowl before adding to the wet mixture. Finally, stir in the blueberries. I like to freeze the blueberries first because I think it helps keep them a little more intact during baking.

In a separate bowl (you can use the dry muffin ingredient bowl to save dishes) combine all the streusel ingredients besides the honey. Use your hands to crumble everything together until it's chunky but not dry. Then drizzle the honey over
it and use a spoon to mix it up.

Spray a mini muffin pan with nonstick spray and spoon the muffin batter in. Top generously with the streusel topping. Bake for 20-25 minutes.

Makes 22 mini muffins.