Blueberry and Applesauce Muffins

If there’s such a way to love one fruit more than all the rest I would have to say it’s Blueberries. They are always delicious, are ridiculous healthy for you- Hello antioxidants! I mean, they taste good cooked, raw, dried, frozen, you name it, they’re good!

My bias towards blueberries might be in part due to the fact that I grew up on a blueberry farm. We’ve been growing blueberries for almost 25 years, so obviously they’re a big part of my life. Our bushes are old so we don’t have enough plants to have people come out and pick-your-own any more, but at least I still get my fix.

Every July I spend days picking blueberries so that I can freeze them for eating and enjoying all winter long. One of my favorite blueberry “delicacies” is this Blueberry-Applesauce Muffin recipe.

I also use my own applesauce from my apple trees, so eating these muffins leaves me feeling a little closer to warm weather and blessed that I can get these flavors from my own back yard. That being said, any applesauce will do, so don’t feel bad about buying it from the store!

I am the first person to remove the Streusel Topping from any muffin recipe. I am not terribly fond of extra sweetness, but I strongly urge you to keep the streusel in this recipe. It pulls everything together so nicely. The additional crunch from the walnuts and the small amount of sweet from the brown sugar nicely compliment the moist muffin mix, to the slightly tart blueberry flavor.

Print Recipe

Blueberry-Applesauce Muffins

Course

Bread, Breakfast

Cuisine

Bakery

Servings

Muffins

Ingredients

• - Batter
• 1 cup flour
• 2/3 cup Oatmeal
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 tsp. Ground Cinnamon
• 1 cup blueberries
• 3/4 cup Applesauce
• 1/3 cup Brown Sugar packed
• 1/3 cup Margarine melted
• 1 Egg beaten
• 1 tsp. Pure Vanilla Extract
• - Streusel Topping
• 1/4 cup flour
• 2 Tbsp. Brown Sugar
• 1/2 tsp. Ground Cinnamon
• 2 Tbsp. Butter Cold
• 1/3 cup Walnuts Chopped

Course Bread, Breakfast Cuisine Bakery Servings Muffins Ingredients - Batter 1 cup flour 2/3 cup Oatmeal 2 tsp. Baking Powder 1 tsp. Baking Soda 1 tsp. Ground Cinnamon 1 cup blueberries 3/4 cup Applesauce 1/3 cup Brown Sugar packed 1/3 cup Margarine melted 1 Egg beaten 1 tsp. Pure Vanilla Extract - Streusel Topping 1/4 cup flour 2 Tbsp. Brown Sugar 1/2 tsp. Ground Cinnamon 2 Tbsp. Butter Cold 1/3 cup Walnuts Chopped

Instructions

1. Preheat oven to 400°. Mix together flour, oatmeal, baking powder and soda, and cinnamon.
2. Stir together applesauce, brown sugar, melted margarine, egg and vanilla extract. Stir wet ingredients into dried ingredients.
3. Spoon batter into paper-lined muffin cups and mix streusel topping.
4. To make Streusel: in a bowl combine flour, sugar, and cinnamon. Cut in butter until crumbly. Stir in walnuts.
5. Sprinkle streusel on top of muffins. Place muffins in oven and bake for 18-20 min for smaller muffins, 20-25 for larger muffins. Set to cool on a wire rack.

Share this Recipe

I also tried the recipe using my canned blueberry recipe. They added a nice purple tint to the whole muffin! A neat and easy way to serve something completely different than everyone else.

Freeze for Breakfast:

I usually make 3 or 4 batches of muffins at once. Then when they have cooled down I place them on a pan to freeze. Once the muffins are frozen I pop them into freezer bags and pull them out for breakfast on the run – less than a minute in the microwave and you have yourself a fresh, warm muffin you can eat in the car. Plus they’ll keep up to 6 months this way.