August snuck up on me...
I should have posted this recipe yesterday (since it was the first Monday of the month) but totally forgot!
On Sunday the Mister and I headed out for a scenic drive and berry picking. It's the height of blueberry season right now and they are one of my favorite fruits so I knew my sweet treat of the month would have to use them.
These muffins absolutely explode with juicy blueberries. Seriously the flour to blueberry ratio is almost equal. The secret is a super thick batter that holds more berries than a normal muffin batter would. And although I use barely any oil then stay nice and moist because of all that fruit.
Here's what you'll need to make them:
1 1/5 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup applesauce
1 tablespoon canola oil
1/3 cup milk (I use 2%)
1/3 cup quick cooking or instant oats (use slightly more than half in batter, reserve the rest)
zest from a small lemon
1 1/4 cups fresh blueberries
Preheat the oven to 375 degrees F. This is a simple one bowl recipe so add all the ingredients, except berries and reserved oats, into a mixing bowl and stir until incorporated (don't over-mix or the muffins will be tough).
The batter should be super thick- it's right between a drop biscuit dough and a normal muffin batter. (You should be able to hold the spoon upside down for a few seconds before the batter falls off the spoon- see this is me with my upside down spoon.)
If your batter seems too dry you can always add a little more milk.
Once the batter comes together fold in the berries.
Spray a muffin pan with non-stick spray and spoon in the batter.
Sprinkle the top of each muffin with the rest of the oats. Bake at 375 until a toothpick inserted in the center of the muffin comes out clean. (For six large muffins I baked these about 25 min.)
Makes 6 large muffins, 12 regular sized, 24 minis or 1 loaf pan.
Yuuuuum look at all those blueberries!