Why recepie famous for?
Bursting with blueberries and lightly sweetened, these Mini Blueberry Muffins will not only satisfy your toddler’s snack attack moments, but will also give you an energy boost as you chase them around the house.
Ingredients
DRY INGREDIENTS1 1/2 c. oat, whole wheat, white, or gluten free flour
1/2 c. coconut sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
WET INGREDIENTS
1 egg
3/4 c. milk
1/4 c. oil
1/4 c. unsweetened applesauce
1/2 tsp. vanilla extract
1 c. frozen mini blueberries
Instructions
Preheat your oven to 425 degrees. Grease or line a mini muffin tin with liners.Whisk together the dry ingredients.
Pour all of the wet ingredients (except frozen blueberries) into the dry ingredients and mix until just combined.
Lightly coat the blueberries with flour until even (optional) so they won’t sink to the bottom.
Fold in blueberries to the mix.
Add to muffin tin until the batter fully reaches the top of each muffin liner.
Bake for 12-15 min or until the tops of the muffins bounce back when gently touched.
Allow to cool on a baking rack.
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