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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 teaspoon 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
- Preheat the oven to 350 degrees F. Prepare 12 cups in a muffin tin and set aside.
- Whisk together the vegetable oil, applesauce, egg, milk, and vanilla and set aside.
- 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.
- 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.
Start with the Ingredients Pre-Measured
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!
Cream the 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.
Add the 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.
Toss the Blueberries 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.
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!
Fill the Muffin Tins
Fill the muffin tins ¾ 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.
Check to see if they’re done
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.
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.
Serve the Muffins!
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.
Pack the 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.
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