Blueberry Muffins
Soft, golden Blueberry Muffins bursting with juicy blueberries in every bite. A touch of applesauce keeps them moist and tender, while a simple mix-and-bake method makes this recipe easy enough for a weekday morning. Perfect for breakfast, snacking, or freezing ahead for busy mornings.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
⅓ cup Oil
½ cup Sugar
1 ½ cups Whole Wheat Flour
½ tsp Salt
2 tsp Baking Powder
Fridge and Freezer
2 cups Frozen Blueberries
1 Egg
1 single-serving cup Applesauce
⅓ cup Milk
Directions
Wash hands with soap and water. Preheat the oven to 400 degrees. Grease and/or line 12 muffin cups.
In a mixing bowl, combine the sugar, whole wheat flour, salt and baking powder with a whisk. Stir in milk, oil, applesauce, and egg. Stir in 2 cups of frozen blueberries.
Fill each muffin cup about ¾ full, you can use a measuring cup or ladle to scoop the batter.
Bake for about 20 minutes, or until the muffin tops are golden brown. A toothpick inserted into the center of the muffin should come out moist but without batter.
This recipe makes 12 muffins. One serving is 3 muffins. Refrigerate leftovers within 2 hours.
*Use a milk alternative to make this recipe dairy-free.