2 3/4 cups all-purpose flour, divided
1 cup whole-wheat flour
2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/2 tsp. ground cinnamon
3/4 cup granulated sugar, divided
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
3 eggs
1/2 cup buttermilk
2 cups fresh or frozen berries
1/3 cup powdered sugar
1 stick butter, divided

Preheat oven to 350°F. Spray 12 muffin cups with cooking spray or brush with melted butter.

Combine 2 cups flour, whole-wheat flour, baking powder, baking soda, and cinnamon in a bowl and whisk until blended; set aside.

Combine 1/2 cup sugar, applesauce, vanilla, egg substitute, 1/2 stick melted butter and buttermilk in a large bowl; beat with handheld mixer until creamy and smooth.

Gradually add flour mixture, beating after each addition. Fold in berries.

Note: Any kind of berry may be used - blueberries, blackberries, strawberries, etc. If using frozen berries, do not thaw.

Topping: In a small bowl, combine remaining flour, sugar, and powdered sugar; mix well. Drizzle melted butter over top and mix with hands until crumbly. Fill muffin cups three-fourths full; sprinkle with topping.

Bake in preheated oven 20 to 25 minutes until toothpick inserted in center comes out clean and muffins are lightly browned. (larger muffins may take longer to bake). Cool 5 minutes, then brush tops with butter and sprinkle with sugar before removing from pan.