|EVERY FEW MINUTES|
|MOIST BLUEBERRY MUFFINS|
3/4 c sugar
1/2 c applesauce
1/2 c milk
6 tablespoons butter, melted
1 tablespoon maple syrup
1 teaspoon vanilla
2 1/2 cups flour (can use half cake flour)
1 tablespoon baking powder
1/2 tsp salt
1 1/2 cups blueberries, fresh or frozen
(frozen Wild Maine)
Set the oven to 375 degrees.
Wash the blueberries and set aside to dry. When the blueberries are dry, roll them in sugar(confectioners sugar works best).
Grease a large 12 muffin tray or line it with foil liners.
Using an electric mixer, beat the eggs until frothy.
Gradually add the sugar and maple syrup and continue to beat for one minute. Stir in the applesauce, milk and vanilla.
Makes together the dry ingredients. Add the flour, baking powder, salt and stir batter only until the ingredients are incorporated. Do not overmix. Batter should remain slightly lumpy.
Divide the batter in half. Gently fold the blueberries into one half of the batter. Spoon the batter without the blueberries into the bottom third of each muffin cup. Top off with one third of batter containing blueberries. (One third off the cup remains empty for rising). Continue until all batter is used.
Bake in a preheated oven for 20 - 25 minutes or until golden and the center springs back when gently pressed.
Brush tops of each muffin with melted butter and sprinkle with coarse granulated sugar. You can make coarse granulated sugar if you don't have any. Just put some cubes of sugar into a ziploc bag and rollover them gently with a rolling pin.
Remove the muffins from the oven and set on a wire cooling rack for 10 - 20 minutes.
Makes 12 muffins. Submitted by: CM
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