Thursday, July 8, 2010

Blueberry Muffins

My fridge is full of all sorts of fruit, including 2 big containers of blueberries. What better thing to do than make muffins. This is my adaptation of the "Best Blueberry Muffins" recipe in the book Muffins by Elizabeth Alston.

Blueberriest Muffins (makes 12 muffins)

1/4 c butter, softened
1/4 c unsweetened applesauce
1/2 c Splenda
1/2 c egg beaters (or 2 eggs)
1 t vanilla
2 t baking powder
1/4 t salt
2 1/2 blueberries (1/2 c mashed with a fork)
1 c all purpose flour
1 c white whole wheat flour
1/2 c milk

Heat oven to 375 F. Spray muffin tin, including area between cups, with cooking spray.

In a medium sized bowl, beat butter until creamy.

Add in applesauce and continue to beat for 30 seconds.

Add in Splenda and beat until creamy. Since I used apple sauce for half of the butter, it won't be that creamy.

Beat in eggbeaters, or eggs if you're using them.

Beat in vanilla, baking powder, and salt.

Mix in the half cup of mashed blueberries.

With a spatula, fold in half of the flour...

And half of the milk...

And the second half of the flour...
And the rest of the milk
And then fold in the 2 cups of whole blueberries

These are seriously full of blueberries

Spoon into the muffin tins

And bake for 25-30 minutes, or until golden on top. Let cool before removing from tin.

I was out of white whole wheat flour, so I used regular whole wheat flour. It's like I added wheat germ to the recipe and it has extra crunch. They're totally delicious!


  1. Mmmm they look delicious. And I've been seeing blueberries everywhere lately.

  2. If you bake me blueberry muffins with cream cheese frosting and a hint of lime, I would hug you forever!

  3. These look great! Whenever I make blueberry muffins, I store them in an airtight container and I find they grow fuzz super quickly in the East Coast summer humidity that accompanies blueberry season. Any idea how to combat this? ~ Karen (aka @shoot_the_moon)