Blueberry Applesauce Muffins
Equipment
- 1 muffin tin
- 12 Paper muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cooling rack
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1 cup Unsweetened applesauce
- 1/2 cup Brown sugar packed
- 1/4 cup Vegetable oil
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C).
- Line the muffin tin with paper muffin liners.
- In the large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In the medium mixing bowl, mix the applesauce, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Carefully fold in the blueberries with a rubber spatula.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- Let the muffins rest for an additional 5 minutes before serving.
Notes
For best results, ensure that the blueberries are evenly distributed throughout the batter to prevent them from sinking to the bottom of the muffins. You can also substitute fresh blueberries with frozen ones, but make sure to add them directly from the freezer without thawing to maintain their shape and avoid excess moisture in the batter.
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