Monday, March 26, 2012

Blueberry Strawberry Muffins

Guys, I actually got creative and tried something different from what a recipe said.  And it was so good!  Here's my adaptation from regular blueberry muffins to.... blueberry strawberry muffins.  Be prepared to say "Oh my YUM!" when you eat them!


  • 1 1/2 cups whole wheat flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup unsweetened applesauce
  • 1 c. fresh blueberries
  • 1 c. fresh strawberries, cut to blueberry size pieces

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
  2. Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries and strawberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
  3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

I even think that you don't have to put in that much sugar, but Weston disagrees with me.  So if you try this with less sugar, will you let me know if your husband approves? Thanks!

1 comment:

  1. They sounds SO good!!
    I'll let you know as soon as the summer gets here. Our Strawberry season is over and we haven't seen blueberries for about 4 months now :-(
    but I cna't wait to hit the Farmers markets :-)