The Life of Jennifer Dawn: Blueberry Muffin Recipe

Thursday, July 6, 2017

Blueberry Muffin Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SeeHowFreshWorks #CollectiveBias

Looking for something tasty to make for your family this summer? Try this quick and easy recipe for muffins that are bursting with fresh, seasonal blueberries. They bake up so moist and flavorful with a slight sugary crunch on top. Don't just take my word for it, though. I'm sharing the recipe with you today so you can try them for yourself!
Berry Picking!
It's berry picking season here in the South. That means the fields are burst with fresh blueberries and blackberries. And the kids have been gobbling them up! Although we love to eat the berries completely on their own, this is a great time to reserve some for recipes like the homemade blueberry muffins I'm sharing with you today.

Keeping It Fresh!
This time of year always has our refrigerator filled up with fresh berries, peaches, herbs, and vegetables harvested from the garden. What's the best way to keep it all as fresh as possible, though? I went on a search to find some containers that would keep our fruits, herbs, and vegetables fresh and crisp until we're ready to eat them. Usually, I just wash them off and put them in glass bowls in the refrigerator, but I just kept thinking that there had to be a better way.

This year I'm using Rubbermaid® FreshWorks™ containers that I found at Kroger in the food storage aisle. They have a patented FreshVent™ Technology that keeps produce fresher longer. There's also a Crisp Tray™ at the bottom of each container that elevates produce away from moisture and promotes proper airflow to help prevent spoilage. Score! I love that there are three sizes! The smallest size was perfect for storing our blueberries. The flat lids make them stackable, unlike the bowls I was using before. Oh, and the lids, containers, and trays are all dishwasher safe and BPA free. Double score!
Whether you pick your berries fresh or grab some from your local farmer's market or store, these containers are perfect for keeping them fresher longer.  Get those berries ready, though, because it's time to whip up homemade muffins with some of those fresh blueberries.

Blueberry Muffins
Yields: 10 large muffins
*Nutrition: With almond milk--Fat 0.5g, Sat. Fat 0.1g, Carbs 31.6g, Fiber 0.8g, Sugars 17.1g, Protein 1.8g; With 2% milk--Fat 0.6g, Sat. Fat 0,2g, Carbs 31.5g, Fiber 0.6g, Sugars 16.9g, Protein 2.1g

Ingredients
  • 1 1/2 c flour
  • 3/4 c sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/3 c unsweetened applesauce
  • 1/3 c milk (I used vanilla almond milk, but dairy milk will work too.)
  • 1 tsp. pure vanilla extract
  • 1 heaping c fresh blueberries
  • 2 tbsp. course cane sugar (optional)

Directions
  1. In a large mixing bowl, mix together flour, sugar, baking powder, and salt.
  2. Add one egg, applesauce, milk, and vanilla. Blend the ingredients together until just mixed.
  3. Fold in the blueberries.
  4. Spoon the batter into a muffin pan prepared with cooking spray or muffin liners. I like to use liners because it makes clean-up easier.
  5. For a bit of sweetness and crunch on top, sprinkle a small amount of course cane sugar over each compartment of batter. This step is optional.
  6. Bake at 400 degrees for 15-20 minutes. Cool and enjoy!
*The nutrition information is an approximation based on the ingredients I used.

These muffins are so moist and delicious! I made a batch this morning for my kids, and they're already gone. You may have noticed that they're made with applesauce rather than butter or oil. This makes them lower in fat and calories. I also find that the applesauce makes them moister and helps bring out the flavor of the blueberries. This batch was made with a non-dairy almond milk since my youngest son has a severe dairy allergy. You can use the milk that your family enjoys most, though. Whatever variations you try, I hope you love them as much as we do!

Coming Up!
Remember how I said the Rubbermaid® FreshWorks™ containers were perfect for storing herbs, too? Well, I've got some of the basil from my garden cut, washed, and stored away for a delicious recipe I'll be making and sharing this weekend. Be sure to come back and visit with me for that. Until then, the basil will be kept nice and crisp in these fantastic containers!
Does your family enjoy fresh berries? How do you keep your produce fresh until it's time to eat it or cook with it? If you're wanting to give these containers a try be sure to snag this great Ibotta offer for $2.00 off! And visit here for more recipe inspiration! Oh, and let me know if you try these muffins. I'd love to hear how your family likes them.


Happy cooking and baking!

3 comments:

  1. I love going berry picking. These homemade muffins look so delicious. I cannot wait to try this recipe. #client

    ReplyDelete
  2. I love blueberry muffins, especially with fresh picked berries. Thank you for sharing at #OverTheMoon

    ReplyDelete

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