I had bought 2 pints of fresh blueberries since they were on sale at the Metro grocery store when I was planning to get Franklin some La Rocca cake, kinda last minute. So combing those with my home alone with the kids, I figured we could bake something while the music is playing and the TV is off.
I found this recipe and although it didn’t have tons of reviews, it was perfectly scored with a rating of 5/5 stars. Here is my take on it so my kid with all the allergies can have some too!
- 1 1/2 cups whole wheat flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 2 of those single serving unsweetened applesauce cups
- 1 of those single serving blueberry puree cups
- 1 pint fresh blueberries
- Preheat oven to 350 degrees F (175degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, applesauce, blueberry puree together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture (take out 2 tablespoons of flour before mixing) until moistened. Lightly mix the blueberries with the 2 tablespoons of flour. Add to flour and liquid batter and lightly mix. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
- Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
- I would try with less white sugar next time, i.e. maybe 1/2 cup brown and 1/4 cup white. Or just less sugar all around, i.e. 1/2 cup brown sugar. I felt it was too sweet
- It was a bit too moist although my toothpick came out clean when I poked it to test if it was completely baked, maybe add 1/4-1/2 cup of oats
- I put the whole pint of berries in, so that’s what made it so moist. Add the oats or maybe just less blueberries
- I only used the blueberry puree cup because it was the last one in my pantry.