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Lighter Blueberry Muffins

Using applesauce and buttermilk in place of some of the oil cuts back on fat.

  • prep: 15 mins
    total time: 40 mins
  • servings: 12
Photography: Anson Smart

Ingredients

  • Cooking spray
  • 1 3/4 cups all-purpose baking mix (spooned and leveled)
  • 1/2 cup sugar
  • 1 cup applesauce
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries

Cook's Note

Store in an airtight container, up to 3 days.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.

  2. Step 2

    Whisk together baking mix and sugar. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in blueberries.

  3. Step 3

    Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

Source
Everyday Food, March 2013