Blueberry Muffins

  • 1/2 cup apple juice concentrate
  • 1/2 cup sugar-free applesauce
  • 2 large eggs
  • 1/4 cup oil
  • 1/2 teaspoon salt
  • 1-3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 cup frozen or fresh blueberries

Begin by getting out a large bowl. In it combine the wet ingredients. This would be the apple juice concentrate, applesauce, eggs, and oil. You could also add the salt if desired. Beat this mixture until it is smooth and creamy. I use a whisk for this part, but a sturdy fork or large spoon would work too. Add the flour and baking soda. Mix again, stirring until all of the batter particles are well moistened. Try not to overmix. A few lumps are good. They give muffins their characteristic texture. Next stir in the blueberries.

If you are using fresh blueberries, be sure you rinse them in cool water before adding them to the batter. They often carry small debris from packing. If you use frozen blueberries, use them straight from the bag. Don’t thaw them and don’t wash them. That would turn your batter purple. The muffins would still turn out, they would just be purple muffins instead of golden brown. This doesn’t affect the flavor, just the color.

Anyway, oil up 12 muffin cups. Divide the batter evenly between the cups. Bake at 400° for 20 minutes. Remove the muffins and serve hot with margarine.

These muffins are the perfect quickbread for breakfast, as are these homemade biscuits.

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Comments

  1. Bob Boys says

    I keep most ingredients on my shelf, except apple juice concentrate, and sugar free apple sauce.
    Looks like I’ll have to do some shopping. Any suggestions to keep these two apple based products fresh for a couple of weeks?

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