Categories
Loading
Welcome to Babble,
Settings
Sign Out

Get the Babble Newsletter!

Already have an account? .

Make Melt-in-Your-Mouth Blueberry Applesauce Muffins

Thanks to Betty Crocker® Fruit Flavored Snacks for sponsoring this post. Click here to see more of the discussion.

We love muffins in the morning, at noon, and at night. They are ideal for snacking, and I would almost let my kids eat them for dinner if they weren’t so sweet. One of the things I do to make them a little lighter and more flavorful is substitute some applesauce for the oil. It is really simple to do and works like a charm. The applesauce is naturally sweet and tastes delicious in the muffins. This method works for many baked goods that call for lots of oil. You can usually substitute at least half of the applesauce for oil, and still have a delightfully fluffy and moist treat. Check out this step-by-step tutorial on how I do it!

Blueberry Applesauce Snack Muffins

Makes 12 muffins

1 1/2 cups all purpose flour

3/4 cup sugar

1 teaspoon kosher salt

2 teaspoons baking powder

1/4 cup vegetable oil

1/4 cup applesauce

1 large egg

1/3 cup whole milk

1 teaspoon vanilla extract

1 cup blueberries

1. Preheat the oven to 350 degrees F. Prepare 12 cups in a muffin tin and set aside.

2. Whisk together the vegetable oil, applesauce, egg, milk, and vanilla and set aside.

3. Stir together the flour, sugar, and salt and slowly fold it into the wet ingredients. Toss the blueberries with a little flour and fold into the batter as well.

4. Fill the prepared tins and bake for 15 to 20 minutes, or until the tops spring back lightly when touched. Remove to a wire rack to cool completely.

  • Blueberry Applesauce Snack Muffins 1 of 11
    Blueberry Applesauce Snack Muffin

    Click through for step-by-step instructions on making delicious Blueberry Applesauce Snack Muffins!

    Photo: Kelsey Banfield

  • Start with the Ingredients Pre-Measured 2 of 11
    Premeasure ingredients

    I find the best way to start any baking project is with all the ingredients pre-measured. Be sure to use a wet measure cup for the applesauce!

    Photo: Kelsey Banfield

  • Cream the Wet Ingredients 3 of 11
    Cream Wet ingredients

    Stir the wet ingredients until they are a little fluffy. This aerates the batter a little bit and makes the batter extra light.

    Photo: Kelsey Banfield

  • Add the Dry Ingredients 4 of 11
    Add Dry Ingredients

    Toss the dry ingredients together with a whisk, and slowly stir them into the wet ingredients until just incorporated. This is a really great activity for kids. I always put my daughter in charge of the wooden spoon when we bake.

    Photo: Kelsey Banfield

  • Toss the Blueberries with Flour 5 of 11
    Blueberries Tossed with Flour

    Toss the blueberries with some flour. This will help suspend them in the batter. Fold them once or twice very gently into the batter. You really need to be as gentle as possible so the berries don't burst.

    Photo: Kelsey Banfield

  • Prepare the Pan 6 of 11
    Prepare the pan

    Spray the muffin tin with cooking spray. Line it with paper liners if you'd like. (Liners make them easier to transport if you are planning to give them away!) You can see I lined them here, and we ended up taking a bunch of the muffins to the beach!

    Photo: Kelsey Banfield

  • Fill the Muffin Tins 7 of 11
    Fill the Muffin Tins

    Fill the muffin tins 3/4 full, and make sure you can see some of the blueberries to indicate they are suspended, and not all at the bottom. If you want a crunchy topping, sprinkle a little granulated sugar on top of each muffin. I tend not to do that because I try to keep these low-sugar for the kids. Then bake the muffins according to the directions, and enjoy the dreamy aroma of blueberry and vanilla in your kitchen while they are in the oven.

    Photo: Kelsey Banfield

  • Check to See Whether They’re Done 8 of 11
    Tops Should Spring Back

    Test that the muffins are done by pressing down lightly on the tops. They should spring back lightly when touched. If you are unsure, use a cake tester; it should come out clean.

    Photo: Kelsey Banfield

  • Cool Muffins 9 of 11
    Baked Muffins

    Cool muffins in the pan for about three minutes. Then take them out and put them on a wire rack or a clean kitchen towel.

    Photo: Kelsey Banfield

  • Serve the Muffins! 10 of 11
    Muffins in a Basket

    I always like to present muffins in a basket lined with a cloth napkin. They look so pretty this way, and the napkin keeps the muffin warm.

    Photo: Kelsey Banfield

  • Pack Them for a Snack! 11 of 11
    Blueberry Applesauce Snack Muffins

    Pack muffins in a plastic bag for an easy school snack. They a terrific healthy way to energize your kids! To store your muffins place them in a plastic container where they can be sealed shut. They should stay fresh for 24 hours.

    Photo: Kelsey Banfield

     

® and © Mott’s LLP

FacebookTwitterGoogle+TumblrPinterest
Tagged as: , , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest