I can’t tell you how many blueberry muffin recipes I have tried over the years. For some reason, I can never get them to be as tasty as the ones I buy from grocery store bakeries. Something about them just never turns out right and I can’t figure it out. They are either too dry, not sweet enough, bland, or they fall apart once they are baked. Maybe it’s human error, or maybe just all those recipes suck. This recipe – does not. It is amazing.
These muffins are the best blueberry muffins I have ever had. They are sweet, citrusy, crunchy, full of blueberries, moist, tender…everything I want in a muffin and more. I chose to use whole wheat flour and applesauce in place of some of the fat in order to make them a little healthier. If you want to make them even more healthful, you could omit the sugar topping (although, it tastes amazinggg) or use a sugar substitute in them. You could also sub out 1/4 cup of the flour for 1/4 cup of flax meal.
Adapted from The Little Kitchen
Makes 12 muffins
2 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
3/4 cup brown sugar
2/3 cup milk (I used light vanilla soy but any kind of milk will work)
1/4 cup vegetable oil
1/4 cup applesauce
2 tsp orange zest
1 tsp vanilla extract
1 cup blueberries
1 cup blueberries
1 Tbl sugar
1/4 cup sugar
1 Tbl orange zest
Preheat oven to 400 degrees and line a muffin tin with paper liners.
For the jam: In a small sauce pan, combine blueberries and sugar. Cook over medium heat for about 5 minutes or until the mixture has thickened. Remove from heat and allow to cool.
For the orange sugar: In a small bowl, combine sugar and zest. Mix with your fingertips, allowing the sugar and zest to blend together. Set aside.
For the muffins: In a bowl, combine flour, baking powder, brown sugar, cinnamon and salt. Whisk to combine.
In another bowl, wisk together milk, eggs, oil, applesauce, zest and vanilla. Mix wet ingredients into dry and stir until just combined. Fold in blueberries.
Spoon mixture into muffin tin and top with 1 tablespoon of the jam mixture. With a toothpick, swirl the jam into the muffin batter. Top with 1 tablespoon of the sugar mixture per muffin.
Bake for 15-20 minutes.