Lighter Blueberry Muffins
Using applesauce and buttermilk in place of some of the oil cuts back on fat.
- Total Time:
- Servings: 12
Photography: Anson Smart
Source: Everyday Food, March 2013
- 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
Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
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.
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.