Applesauce Blueberry Muffins Food

LOW CAL BLUEBERRY APPLESAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly coat a 16-cup muffin pan with cooking spray.
• Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
• Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
• Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
• Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
• Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.

APPLESAUCE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400℉ (200℃). Coat a regular 12-cup muffin pan with nonstick spray. In a large mixing bowl, thoroughly mix the flour, sugar, baking powder, salt, and cinnamon. In a small bowl, mix the berries, milk, applesauce, bran flake cereal, and egg whites. If using frozen berries, thaw them until you can separate them with a fork; a microwave will do this nicely. Then allow any melted ice and juice to drip off. Stir the liquid ingredients into the dry ingredients until the dry ingredients are just moistened, about 20 strokes. Overmixing will result in poor-textured, tough bread. Spoon the batter into the sprayed muffin tin, dividing it evenly among the 12 cups. Bake about 20 to 25 minutes until the muffins are browned, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to sit for about 2 minutes in the tin, then transfer them to a wire rack to cool. Or place them in a cloth-lined basket, covering the muffins with the edges of the napkin, and serve them warm. Original recipe used 2 egg whites instead of the egg beaters.

BLUEBERRY OATMEAL APPLESAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, combine flour, oats, powder, soda, salt, and cinnamon. If desired, add flaxseed meal.
• In a separate bowl, mix sugar, egg and oil. Add applesauce, milk, vanilla, lemon zest, lemon juice. Mix well.
• Add this to flour mixture, mixing well. Finally, fold in blueberries. Pour into greased muffin tin. On top of the batter in each muffin tin, place a pecan half.
• Bake for 12 - 14 minutes.

EASY APPLESAUCE MUFFINS

Steps:

• Heat oven to 375 degrees.
• Spray muffin tins with nonstick spray.
• Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
• Mix in beaten eggs, applesauce and melted butter. (by hand, do not need mixer).
• Evenly scoop mixture into muffin pans.
• Sprinkle crystal sugar sprinkles on tops of muffins.
• Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.

VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
• Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
• Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

BLUEBERRY DELIGHT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
• Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
• Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.
• Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.

APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.

OATMEAL BLUEBERRY APPLESAUCE MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
• In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries.
• Fill muffin cups 2/3 full.
• Bake for 16-18 minutes.

ZUCCHINI-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 325 degrees F and grease a muffin pan with pam.
• Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
• Let this mixture sit for about 15 minutes.
• In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
• Fold this into the first mixture.
• Stir in blueberries and add a dash of vanilla.
• Scoop the batter into muffin pan and sprinkle with cinnamon.
• Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
• *You can also double the recipe and still make only twelve, to make larger, heartier muffins.

BEST 100 CALORIE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
• Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

OAT AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners.
• Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.

NO-FAT BANANA APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray a 12-cup muffin pan with non-stick cooking spray.
• Combine the dry ingredients and mix well. In a separate bowl, mix all the wet ingredients. Add together and mix well.
• Pour into muffin tin.
• Bake for 15 - 20 minutes. (My oven baked right around 17 minutes.).
• (Per muffin: 116 calories, no fat).

HEALTHIER TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
• Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
• Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine first three ingredients. In another bowl, beat the milk, eggs, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool in pan 10 minutes before removing to a wire rack.