Bready or Not Original: Apple Butter Blueberry Muffins

Posted by on Jul 8, 2020 in apples, Blog, blueberry, Bready or Not, breakfast, cupcakes, healthier, muffin | 0 comments

Apple Butter Blueberry Muffins! Fruity flavors combine in a delicious way in this original recipe.

Bready or Not Original: Apple Butter Blueberry Muffins

I love apple butter. It’s delicious, versatile stuff. I’ve found it can work as a substitute in recipes that call for things like applesauce, bananas, and pumpkin puree.

Bready or Not Original: Apple Butter Blueberry Muffins

Here, the inherent spiciness in apple butter adds a lot of flavor without the need to measure out extra spices–and the thick texture creates a cakey, moist crumb.

Bready or Not Original: Apple Butter Blueberry Muffins

The fresh blueberries throughout are like flavor bombs, introducing a different kind of sweetness in contrast.


Bready or Not Original: Apple Butter Blueberry Muffins

Do note that this recipe makes 24 muffins. It saves a lot of time if you have two pans, but this recipe could certainly be done with one. Make sure you have paper liners, though. There’s no sadness like my-muffin-is-stuck-in-the-pan sadness.

Bready or Not Original: Apple Butter Blueberry Muffins

Apple butter and blueberries are a delicious, underutilized combo that work out perfectly in these moist, cakey muffins. Recipe makes 24 muffins, so make this recipe with plans to share or freeze!
Course: Breakfast, Snack
Keyword: apple butter, blueberries, muffins
Servings: 24 muffins
Author: Beth Cato


  • muffin liners
  • 2 muffin pans


  • 1 cup fresh blueberries
  • 2 cups all-purpose flour plus extra
  • 1 cup white sugar
  • 1/2 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon heaping
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups apple butter
  • 3/4 cup coconut oil liquid


  • Preheat oven at 425-degrees. Place muffin liners in two 12-count pans and apply a heavy dose of nonstick spray. Set aside.
  • Wash and sort through blueberries, picking out stems or mushy berries. Pat dry. Place in a bowl. Add a tablespoon or so of flour and gently stir to coat berries. This will prevent them from sinking in the batter.
  • In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a big mixing bowl, beat together the eggs, vanilla, apple butter, and coconut oil. Gradually pour in the dry ingredients, scraping bottom several times, until everything is just incorporated. Carefully fold in the blueberries.
  • Scoop batter into prepared liners, filling each no more than 3/4 full.
  • Bake for 5 minutes at 425-degrees. Don't open oven door. Lower temperature to 375-degrees and bake for an additional 16 to 18 minutes, until middle muffins pass the toothpick test.
  • Remove pans from oven. Immediately (and carefully) use a fork to pry out each muffin. Keeping them in liners, set on rack to completely cool.
  • Once cooled, pack in sealed containers. If freezing muffins, remove liners first.


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