Blueberry Muffin Recipe

blueberry-muffin-recipe-for-weekend-breakfast mini-blueberry-muffin-recipememorial-day-blueberry-muffin-recipemini-blueberry-muffins  I wanted to share a quick recipe for the easiest blueberry muffins! Just in time for the three day weekend when you’re itching for something sweet to enjoy with your morning cup of coffee. I made these into mini muffins but the recipe should make 8-10 full size muffins. Here is what you do…

Ingredients

1.5 cups all purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/3 cup applesauce {I use cinnamon applesauce!}
1 egg
1/3 cup 2% milk
2 cups fresh blueberries

Ingredients for crumble {optional}

1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup unsalted butter, cubed and cold
1.5 teaspoons cinnamon

Preheat oven to 400 degrees. Grease muffin tins or use cute muffin liners, like these!

Mix together crumble ingredients using a fork until it resembles a crumb like substance. Set aside {it’s important that the butter is cold to achieve the correct consistency}.

Combine 1.5 cups flour, 3/4 cup white sugar and baking powder in a mixing bowl. Place 1/3 cup applesauce in a one cup measuring cup, add the egg and 1/3 cup milk {totaling 1 cup} and mix into dry ingredients. Fold in blueberries. Fill muffin cups {I use a small cookie scoop but you could also use a tablespoon to ensure each muffin is the same size} and sprinkle with the crumb topping. Cook for 15 minutes or until slightly brown on top and a toothpick comes out clean. Enjoy!

Originally adapted from this recipe

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