Blueberry Muffins

Blueberry Muffins

I love blueberry muffins. Not the huge monstrosities found in stores like Costco. I love the smaller ones that are full of flavour and just the right portion size.

To lower the fat, I opted to use apple sauce in place of the oil. I also either use milk or soy milk. You can easily substitute your favourite dairy or non-dairy milk.

Make these “healthier”, yummy blueberry muffins, you will not regret it.

Yup, they are just that forgiving.

Blueberry Muffins

ServingsPrep TimeCook TimeDownload
1215 minutes20 minPrint / Save Recipe

Notes

  • I use the apple sauce in place of oil. Feel free to add some oil in place of some of the apple sauce
  • The milk can be switched out with non-dairy as well

INGREDIENTS

  • 1 1/2 Cups (195 grams) Flour
  • 3/4 Cup (150 grams) Granulated Sugar (Optional: Extra Sugar for spinkling on top of muffins
  • 1/4 Tsp Salt
  • 2 Tsp Baking Powder
  • 1/3 Cup (80 ml) Unsweetened Apple Sauce
  • 1 Large Egg
  • 1/2 Cup (125 ml) Milk
  • 1 1/2 Tsp Vanilla Extract
  • 1 Cup of Frozen Blueberries

Directions

  1. Preheat oven to 400 °F
  2. Combine flour, sugar, salt, and baking powder
  3. In another bowl combine apple sauce, egg, milk, and vanilla extract
  4. Combine the wet and dry ingredients until just combined. It will be very thick
  5. Add blueberries to the batter
  6. Cook for 20 minutes or until an inserted tooth pick comes out clean
  7. Let cool slightly in pan before removing
  8. Remove and let cool on a cooling wrack

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