Recipe #36: To Die For Blueberry Muffins

Posted on Jun 10 2013 - 7:00am by Markell
Categorized as
8368
Tagged as
Related

The beginning of healing.

instantpotdessertcover

15 Instant Pot Desserts

instantpotcover

Ten Instant Pot Accessories That Are Nice To Have

croup

It Always Works Out In The End

instantpotlogo

Ten Cool Things You Didn’t Know Your Instant Pot Could Do

20130602_153347  

I got this recipe for blueberry muffins from a Relief Society newsletter that was handed out at my church. I made a few changes though because I was half way done making the muffins when I realized that I had no eggs. Luckily, I found this website that told me that I could substitute 1/4 cup of applesauce and 1 tsp baking powder for that one egg. This resulted in deliciously moist muffins that were divine. I think if I were to make these muffins again (and I probably will) I would put in a little less oil or a little less applesauce because a few of them were a little too moist. But, they were still very delicious. 

20130602_142952

Finished muffin batter

20130602_143901 Crumb topping. I stirred it a little bit more before I actually used it. 

20130602_144029Right before it went into the oven

 

 

To Die For Blueberry Muffins
Yields 12
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 1/2 cup flour
  2. 3/4 cup white sugar
  3. 1/2 teaspoon salt
  4. 3 teaspoons baking powder
  5. 1/3 cup vegetable oil
  6. 1/3 cup apple sauce
  7. 1/2 cup milk
  8. 1 cup fresh blueberries
For The Topping
  1. 1/2 cup white sugar
  2. 1/3 cup all-purpose flour
  3. 1/4 cup butter, cubed
  4. 1 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 400 degrees F.
  2. Prepare a muffin pan by placing paper muffin cups in the pan.
  3. Combine 1 1/2 cup flour, 3/4 cup sugar, salt and baking powder.
  4. Mix well.
  5. Add vegetable oil and applesauce.
  6. Mix well.
  7. Carefully fold in blueberries.
  8. Fill muffin cups to the top.
For the topping
  1. Mix 1/2 cup white sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoon ground cinnamon.
  2. Sprinkle topping mix over each muffin cup.
  3. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean
A Mouse In My Kitchen /
Share

Related Posts

4 Comments so far. Feel free to join this conversation.

  1. Leah June 11, 2013 at 7:22 pm - Reply

    Thanks for linking up at the Lovely Linky! These look great! Pinned for later http://www.leahinspired.com

  2. laneyg02 June 11, 2013 at 11:39 pm - Reply

    hi! Do you know who's behind the blog? Come check it out and see. http://pinkowl07.blogspot.com/2013/06/meet-night-… Dont forget to leave some lovin

  3. Vonnie June 16, 2013 at 10:45 pm - Reply

    Thanks for the info about substituting for egg with applesauce and baking powder. There have been many times when we've started a recipe or wanted to make something to find out we've run out of eggs. 🙂

  4. juttaslenihan June 30, 2013 at 2:02 pm - Reply

    They look yummy! Love the addition of applesauce to cut down the fat 🙂
    Thank you so much for sharing this at Wednesday Extravaganza – can't wait to see what you share next week 🙂

Leave A Response