I had every intention of sharing a great enchilada recipe with you today, but then I made these muffins and couldn’t not share it. These blueberry vanilla muffins are so delicious I swear I could sit down and eat all 12 of them myself. I also really want to hide them from the rest of my family, you know, keep them all for myself.
Blueberry Vanilla Muffin
*This post contains affiliate links, see my disclosure policy for more information.*
Last night while the rest of the family was watching a hockey game on TV I was making muffins. Hubby is finally trying to grab some breakfast on his way out the door, but we ran out of muffins the other day so I was baking up a storm.
These muffins are delicious! I can’t get enough of them. They are on the healthy side, you know compared to other blueberry muffins that are full of oil and lot of sugar.
Grab a bowl and add everything but the blueberries into it. That simple, make sure to get it mixed well. Then add in your fresh or froze blueberries. Just give it a quick stir to fold them in.
Either line your muffin tin with liners or use non-stick spray. Add about 1/2 a cup of mix to each cup, it should give you 12 muffins.
Bake at 400 for 20 minutes. Bake them for too long and they will dry out. Don’t these blueberry vanilla muffins look amazing?!
- ½ tsp baking soda
- 1 egg
- ¼ - ½ cup brown sugar - adjust to your taste
- 1 tsp baking powder
- ⅓ cup unsweetened apple sauce
- 1 cup frozen blueberries
- 1 cup almond milk
- 1 cup flour
- 1 cup oats (I use quick oats)
- 1 tbsp vanilla extract
- Mix together your wet ingredients - minus the blueberries - in a bowl.
- Mix together the dry ingredients together in a larger bowl.
- Add the wet ingredients to the dry and mix.
- Fold in the blueberries.
- Divide into greased muffin tins.
- Bake at 400 for 20 minutes.