Blueberry Muffins


Sometimes late at night while I am lounging on the couch and watching tv, I get a hankering for something sweet.  It’s not often, but when it happens I usually start looking through the pantry for inspiration on something yummy.  Last night was no different.  The pantry is looking pretty slim pickings these days and so I turned my attention to the freezer.  Since there is still snow on the garden and no Spring in sight, frozen berries have become a household staple to get us through the long winters. We use them for smoothies, pies, pancakes and MUFFINS.  Who doesn’t love a good berry muffin?!

I think it was around 8:30pm when I threw together this “rough around the edges” egg-less blueberry muffins recipe, but they turned out great.

Let us know what you think.

Blueberry Muffins

  • Servings: 15-17
  • Difficulty: Easy
  • Print

Blueberry Muffins


1/2 cup butter, room temp
1/2 cup sugar
1/2 cup dark brown sugar
2/3 cup applesauce
1 tsp. vanilla extract
2/3 cup almond milk
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2.5 cups frozen blueberries

Heat oven to 375°.  Place muffin liners in 2 muffin sheet pans.

In bowl, mix butter and both kinds of sugar and beat until pale and fluffy.  Add applesauce, vanilla and almond milk, stir to combine.

In a separate bowl, combine the flour, baking soda, baking powder and salt, stir to combine.

Using a spoon, fold in half of flour mixture at a time, only stirring enough to moisten.  Then fold in blueberries.

Spoon into muffin cups and sprinkle brown sugar onto each muffin.

Bake 15 to 20 minutes, until golden brown and springy to touch.


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