Low Fat Blueberry-Strawberry Flax Muffins

I can't seem to get enough of berry muffins this summer.  I know it's been HOT and DRY all summer and the berry season is awful, but something about the summer makes me crave fresh fruits.  These muffins aren't entirely fat free because of the crumb top, which was delicious, but you can definitely leave that part out to make them a tad more healthy. 

For the Muffins

1 1/2 cups all purpose flour
3/4 cups white sugar (can reduce to 1/2)
pinch of salt
2 tsp baking powder
1/3 cup unsweetened applesauce
1 egg
1/3 cup skim milk
1/4 cup flax seeds, ground
1/2 - 1 cups blueberries
1/2-1 cups finely chopped strawberries

For the Crumb Topping
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
2 tsp ground cinnamon

Directions:

Preheat oven to 400 degrees.  Grease or line muffin tin (I used my tin that makes HUGE muffins, but it only made 6 that way).

In a large bowl, combine flour, sugar, salt, baking powder, and flax seeds. set aside. In a small bowl, whisk egg, then stir in milk and applesauce.  Add egg mixture to flour mixture, stir with a wooden spoon to combine. Fold in blueberries and strawberries.  Fill muffin cups right to the top of the liner/tin.

For the crumb topping: (if you're using the BIG muffin cups like I did, half this recipe - you'll have more than enough.  If you use regular size cupcake tins, this amount will give you enough to generously cover all 12 muffins)
In a food processor (or large bowl with your clean bare hands), pulse sugar, flour, butter, and cinnamon until it resembles a coarse meal.  Sprinkle over muffins before baking.

Bake muffins for 20-25 minutes until golden on top and a toothpick inserted into the center comes out clean. enjoy!