The Best Blueberry Muffins in Door County

click on the muffins to enlarge photo

Swamps’s Blueberry Muffins

Pre-heat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour

1 C chopped walnuts

3 t of baking powder

1/3 C of sugar

1 t of salt

In a second bowl mix together the following:

1 egg

1 4oz container of all-natural apple sauce (they come in a 6-pak)

 ½ C of canola oil

¾ C of milk

2 C of fresh (not frozen) blueberries

Pour the bowl of mixed wet ingredients into the bowl of mixed dry ingredients.  Gently blend together.  Don’t mash the blueberries!

Anoint muffin tin with vegetable oil cooking spray.  Spoon the dough into the tin and sprinkle granulated sugar over the muffin tops.

Bake for 20-30 minutes.  Check towards the end as ovens vary.

Yields one dozen muffins.  These don’t last but a couple of days in our house.  Enjoy!

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Optional:  Using a mixer or food processor blend an 8 oz. pkg of cream cheese with ¼ C of sugar.  Fill the 12 places in your muffin tin with ½ of the dough.  Spoon a dollop of the blended cream cheese on top.  Cover the cream cheese with the remaining ½ of the dough. Bake per instructions.  The result is like a blueberry/cheesecake muffin.