Name: The Best Blueberry Muffins
Yield: 4 servings
Ingredients: 1 tablespoon margarine; 14 cup applesauce (nearly); 12 cup sugar; 1 egg white; 34 teaspoon vanilla; 2 tablespoons lemon juice; 34 teaspoon baking powder; 18 teaspoon salt; 1 cup fresh blueberries or 1 cup thawed blueberries; 34 cup all-purpose flour; 14 cup low-fat buttermilk; cinnamon; nutmeg; sugar (turbinado is better)

Servings: persons

1 tablespoon margarine
14 cup applesauce (nearly)
12 cup sugar
1 egg white
34 teaspoon vanilla
2 tablespoons lemon juice
34 teaspoon baking powder
18 teaspoon salt
1 cup fresh blueberries or 1 cup thawed blueberries
34 cup all-purpose flour
14 cup low-fat buttermilk
cinnamon
nutmeg
sugar (turbinado is better)

1
Preheat oven to 375F.
2
Spray 6 regular sized muffin cups with canola oil.
3
Beat together margarine, applesauce, and sugar until smooth.
4
Beat in the egg white, one at a time for a larger recipe.
5
Beat in vanilla, lemon juice, salt, and baking powder.
6
Sprinkle in a few dashes of cinnamon.
7
Fold in milk and buttermilk with a spoon, don't overstir.
8
Fold in blueberries.
9
Put into muffin cups, then sprinkle with nutmeg and sugar.
10
Bake for 20-30 minutes, or until a toothpick comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

The Best Blueberry Muffins

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