Got Blueberries?

I can make these from memory.  Our go-to household muffin.  The revenge of the ginormous blueberry muffins.....

 

Tom’s Blueberry Muffins

Preheat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour

1 C chopped walnuts (Feeling bold?  Double-up)

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 (throw caution to the wind and use an entire pint)

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.

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 batter. 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 a blueberry/cheesecake muffin.