Blueberry Muffins with Applesauce
These Blueberry Muffins with Applesauce incredibly moist. Made in one bowl with with juicy blueberries, they’re perfect for breakfast and lunchboxes!
Servings 12 muffins
Calories 192kcal
Ingredients
- 113 g unsalted butter, melted
- 1 3/4 cups all-purpose flour, scoop & levelled
- 1/2 cup superfine sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened or sweetened applesauce
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 1/2 cups frozen or fresh blueberries, I use frozen wild blueberries
Instructions
- Prepare pan: Preheat oven to 340ºF (170ºC). Line a 12-hole muffin tin with paper cups and set aside.
- Melt butter: Melt the butter and set aside to cool slightly while preparing the batter.
- Mix dry: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Add wet ingredients: Pour in the melted butter, applesauce, beaten egg and vanilla. Fold gently with a spatula until just combined, do not over-mix.
- Add blueberries: Add the blueberries and gently fold through until evenly distributed.
- Fill tin: Spoon the batter into the muffin cups, filling each to the top. Tip: Use a small cookie scoop for even portions.
- Bake: Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist baked crumbs, not wet batter.
- Cool: Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Video
Notes
Room Temp: Store in an airtight container for 3–4 days.
Freeze: Wrap each muffin in cling wrap, then place in a freezer bag or container. Freeze up to 3 months.
Thaw: Overnight in the fridge, or gently warm in microwave/oven.
Nutrition
Calories: 192kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 271IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg