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
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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.
What you need:
- 1/2 tsp baking soda
- 1 egg
- 1/4 – 1/2 cup brown sugar – adjust to your taste
- 1 tsp baking powder
- 1/3 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
How to make Blueberry Vanilla Muffins:
- Grab a bowl and add everything but the blueberries into it. 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?!
Blueberry Vanilla Muffins
Healthy blueberry muffins with a little vanilla twist.
Ingredients
- 1/2 tsp baking soda
- 1 egg
- 1/4 - 1/2 cup brown sugar - adjust to your taste
- 1 tsp baking powder
- 1/3 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
Instructions
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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