These blueberry muffins were a childhood staple, and for good reason. Moist and flavorful, they’re easy to make and use up sour or frozen blueberries. The recipe is also pretty forgiving, and thus kid-friendly. So you can make lots of modifications by adding cinnamon or tweaking the wet to dry ingredient ratio. Enjoy!
Blueberry Muffins
Course: DessertsCuisine: AmericanServings
12
muffinsPrep time
15
minutesCooking time
20
minutesIngredients
1 1/2 cups whole wheat flour
3/4 cup granulated sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil or butter
1 egg, beaten
1/2 cup milk* (see notes)
1/2 cup unsweetened applesauce* (see notes)
1 1/2 cups blueberries
Directions
- Preheat oven to 400 degrees F. Grease a muffin tray or line with 12 muffin cups.
- Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir liquid ingredients into flour mixture until moistened. Spoon batter into prepared muffin cups, filling them 3/4 full. Top with additional blueberries if you like!
- Bake muffins in the preheated oven until they rise and tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
Notes
- Buttermilk or yogurt can be used instead of milk.
- If you don’t have unsweetened applesauce on hand (and let’s be real, who does?) simply blend a chopped apple in a food processor with some of the milk.
This recipe was adapted from My4NonBlondes’ Whole Wheat Blueberry Muffins.
