Rating: 3.12 stars
67 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 24
  • 2 star values: 14
  • 1 star values: 6
  • 67 Ratings

Speed up a breakfast classic by using store-bought baking mix -- it has all your baking staples (flour, leavener, and salt) in one box. Buttermilk and applesauce give these easy blueberry muffins a moist, tender crumb.

Everyday Food, May 2013

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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. Muffins can be stored in an airtight container at room temperature up to 3 days.

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Reviews

67 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 24
  • 2 star values: 14
  • 1 star values: 6