Thursday, August 7, 2014

Delicious Blueberry Muffins

I had a surplus of blueberries from our co-op a few weeks ago. I decided to use them to make blueberry muffins! I stumbled across this recipe and decided to give them a go! I was intrigued by the use of apple sauce. They make the muffins moist and just a little bit sweet!

1 1/2 cups flour - I use unbleached
3/4 cup white sugar
1/2 t salt
2 t baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/3 cup apple sauce - I use unsweetened
1 t vanilla extract
1 cup blueberries

For the optional crumble:
1/2 cup sugar
1/3 cup flour
1/4 cup butter (room temperature or colder - don't melt it!)
1 1/2 t cinnamon

Preheat the oven to 400 degrees and either grease muffin tin or add liners. Mix the dry ingredients in a large bowl. Whisk to combine well. Mix the wet ingredients in a separate bowl. Leave out the blueberries - we'll add those later. Whisk until well combined.

Pour the wet ingredients into the dry ingredients. Mix with a whisk until combined - be careful not to over mix.

Fold in the blueberries. I usually use a spatula to keep the blueberries intact.

Pour the muffin mix into the muffin tins. Fill about 2/3 of the way up. It makes about 12 muffins.

If you'd like to add the crumble, now is the time! Mix all ingredients together with a fork and sprinkle on the muffins.
Ignore my crumble. My butter was too warm!

Bake for 15 minutes or until golden brown.

Allow to cool before removing from muffin tins.

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