Aug. 17, 2006 - Blueberry Muffins
Yesterday, our newspapper the following recipe for blueberry muffins. We had everything for it, so I made today. I changed it just a little bit, by using 1/2 a cup of regular applesauce, instead of the the two containers of blueberry applesauce originally called for.
Blueberry Muffins
Crumble topping:
2 Tbsp all purpose flour
2 Tbsp wheat germ
2 Tbsp brown sugar
1 Tbsp canola oil
Muffin batter:
2 cups all purpose flour
¼ cup wheat germ
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 large eggs, beaten
½ cup brown sugar
½ cup applesauce
¼ cup canola oil
1 tsp vanilla extract
1 cup blueberries
Preheat oven to 350F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. Combine topping ingredients and set aside. Whisk together dry batter ingredients (except brown sugar and blueberries) in large bowl. Combine eggs, applesauce, brown sugar, oil, and vanilla in separate bowl until just moistened. Gently stir in blueberries. Spoon batter into prepared muffin cups. Arrange topping evenly over muffins, using back of spoon to gently press topping into batter. Bake 20 to 22 minutes, or until topping is golden and toothpick comes out clean. Makes 12 muffins.
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