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Blueberry Muffins Recipe

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For a wonderful addition to your brunch menu, try these delicious muffins. The applesauce adds another layer of flavor which your guests will be trying to figure out what is that taste.—Katrina Shaner, Stronghurst, Illinois

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Blueberry Muffins Recipe

Prep: 10 min. Bake: 15 min. + cooling

Yield: 12 Servings

10 15 25

Ingredients

3 cups Quick Muffin Mix (recipe also found in Recipe Finder)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup milk
2 eggs
1/4 cup applesauce
1 teaspoon vanilla extract
1-1/4 cups fresh or frozen blueberries

Directions

In a large bowl, combine first three ingredients. In another bowl, beat the milk, eggs, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.

Originally published as Blueberry Muffins in Country Woman May/June 1995, p38

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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