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
Author: Beth Cato
2 muffin pans
2cupsall-purpose flour plus extra
1/2cuplight brown sugar packed
2eggs room temperature
1 1/2cupsapple butter
3/4cupcoconut 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.