Blueberry Muffins

I've been making these for a few years now, but I just started to try to make them a little healthier and they are still so delicious!

Muffins:
1 1/2 cups whole wheat flour
3/4 cup organic evaporated cane juice(or white sugar)
1/2 tsp salt
2 tsp baking powder
1/2 cup applesauce
1 egg
1/3 cup milk
1 cup blueberries(fresh or frozen)

Crumb Topping:
1/3 cup whole wheat flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon
1/2 cup organic evaporated cane juice

1. Preheat oven to 350 degrees F. Line muffin tins with muffin liners.
2. Double sift flour, 3/4 cup evaporated cane juice, salt and baking powder into a large bowl. Place applesauce into 1 cup measuring cup, add egg and enough milk to fill the cup. Mix gently with the flour mixture. Fold in the blueberries. Fill muffin cups to top.
3.Mix flour, butter, cinnamon, and evaporated cane juice with a fork or pastry blender. Sprinkle over muffins before baking.
4. Bake 20-25 minutes.

This recipe only makes 6-8 muffins, so I ALWAYS double this one!