Ingredients
2 cups all purpose flour
2 Tablespoons baking powder
1/2 cup sugar
1/2 stick butter, melted
1/4 cup applesauce
1 egg
3/4 cup whole milk [I sometimes use
lactose fee milk]
1/2 cup blueberries
Preparation
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, applesauce, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 20-25 minutes and remove from the oven or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
