I love muffins. I love baking them, eating them, and the smell of them. There is literally nothing about muffins that I don't like; which is probably why there are so many muffin recipes on this blog. I have been luckily enough to find myself with a couple extra vacations days this December, which I am blissfully using to decompress, read and bake. So naturally muffins have made a couple appearances in my kitchen.
Last week I had a couple of hours on my hands so I decided to use it wisely and whip up something delicious, the only thing was that I had no idea what I was going to make. As I have mentioned in previous posts, my freezer in a treasure chest that is full of surprises. I found grated carrots and zucchini, bananas, lime leaves and blueberries. I thought about going a bit crazy, but decided on a classic because December is crazy enough as it is, so some simple comfort food is always appreciated, thus blueberry muffins.
I have left this recipe very basic which gives you lots of room to play around with it. If you have any lemons on hand, I highly recommend adding the zest of one lemon to this. Unfortunately I didn't have any around when I decided to bake these as I only buy lemons when I have a plan in mind for them. If you are watching your waistline you can reduce the sugar by up to half and use a baking friendly sweetener instead (like Splenda). I used frozen blueberries, but if you are lucky enough to have fresh ones they can be used. If you want these to be a touch healthier use half whole wheat flour and half all purpose flour. These muffins freeze really well, so they are great to have on hand for fast breakfasts, snacks or unexpected guests.
Basic Blueberry Muffins
Yields 24 small muffins
1 Cup White Sugar
1 Cup Golden Brown Sugar
0.5 Cup Vegetable Oil
0.5 Cup Apple Sauce
1 TBSP Vanilla Extract
3 Cups AP Flour
2 TSP Cinnamon
1 TSP Baking Soda
1 TSP Baking Powder
1 TSP Salt
2 Cups Frozen Blueberries
Preheat oven to 350 degree
Mix together sugars and oil; stir until there are no lumps and the mixture is well blended.
Add in apple sauce, eggs and vanilla. Stir well.
In a separate bowl mix together all the dry ingredients.
Add the dry mixture into the bowl with the sugar mixture and stir only until incorporated.
Add in the frozen blueberries and stir only as much as necessary.
Spoon into muffin cups prepared with liners.
Bake for 20-25 minutes. You will know that your muffins are done when you can insert a toothpick and it comes out clean.