Blueberry Muffins Recipe

There is a great tip at the end.  I may try it myself. 

For a wonderful addition to your brunch menu, try these delicious muffins. The applesauce adds another layer of flavor which your guests will be trying to figure out what is that taste.

—Katrina Shaner, Stronghurst, Illinois




Blueberry Muffins Recipe
* 12 Servings

* 3 cups Quick Muffin Mix (recipe also found in Recipe Finder)
* 2 tablespoons brown sugar
* 1 teaspoon ground cinnamon
* 1-1/4 cups fresh or frozen blueberries
* 1 cup milk
* 2 eggs
* 1/4 cup applesauce
* 1 teaspoon vanilla extract

Directions

* In a bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined
muffin cups two-thirds full. Bake at 425° for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

 Yield: about 1 dozen.

Blueberry Muffins published in Country Woman May/June 1995, p38

Tip: Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don't have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and
muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it's a snap to pop a few in the microwave to warm. The kids love the
fresh-baked flavor. —Lori T., New London, Texas