Monday, July 13, 2015

Blueberry Muffins

Blueberry muffins are one of my favourite types of muffins (except maybe a chocolate chip sparkle Muffin, to make an appearance another day). I love the freshness of the blueberry and it really keeps them from being dry. Now muffins aren't the best thing for you out there but this one is a little better. I halved the butter and used Apple Sauce in it's place which alone saves almost 300 calories. You can also use 1/4 cup  of Applesauce in place of one of the eggs, for a total of half a cup. I don't recommend taking out all the fat, you do need some for flavour and texture. I also lightened this up with 1% milk instead of whole milk. The addition of lemon zest just balances out the blueberries a bit, it's not super evident. If you want it to be, add more and a bit of juice. These are a great go to breakfast of morning snack if you're short on time.

Blueberry Muffins
(Adapted from Here)


2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 eggs
3/4 cup milk (I always use 1%)
1/4 cup unsalted butter, melted and cooled slightly
1/4 cup unsweetened Apple Sauce
1 tsp vanilla
Lemon Zest to taste (I used about half a lemon's worth)

1 Pound fresh blueberries (more or less, 2 cups)


Preheat oven to 375 degrees. Lightly grease or line a 12 cup muffin pan.

Measure out the dry ingredients and Lemon Zest in a large bowl and whisk together.

In a separate bowl, beat the eggs, milk, apple sauce and vanilla together, continue whisking lightly when pouring in the butter to keep eggs from cooking at all and getting clumpy.

Add wet ingredients to dry bowl and mix together lightly - not all the way. Only mix until almost combined. Fold in blueberries slowly, finishing the mixing.

Scoop batter into the muffin cups, filling pretty close to full, some of mine were over and they still turned out fine.

Bake until risen and lightly browned 25 to 28 minutes or when a cake tester comes out clean.

Cool in pan for 5 minutes or so and then transfer to a wire rack.

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