Blueberry Breakfast

Good morning!

As you’ve noticed by now, I have three young children that wake-up crazy early in the morning. I’m not kidding! Rylan, my youngest, gets up with the birds! She is the perfect example of “The early bird gets the worm” personality type. haha

Because of the children, not having anything to do with my lazy and a slow moving tooshy not wanting to get up, I have found/modified and created easy Blueberry Muffins. These take seconds to throw together, all in one bowl, and into the oven for 20 minutes.

Here’s what you’ll need:

  • 1 1/2 c all-purpose flour
  • 1/2 c  granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1/3 c apple sauce
  • 2 tbsp room temp butter
  • 1 large egg
  • 1/2 c milk
  • 1 1/2 tsp vanilla extract
  • 1 c blueberries (fresh or frozen)


Combine the flour, salt and b.powder into a bowl, combine gently with a wooden spoon or whisk. Next, add the apple sauce, butter, egg, milk and vanilla to the dry mix and combine gently. (I say gently. You almost want to fold the ingredients together to gain a soft and fluffy muffin and beating the ingredients together will only become tough sponge-like muffins.) Once your batter has just come together, maybe even a few flour chunks remain, walk away. Let the mixture sit for 5 minutes.

Go make the coffee.

Let the puppy outside… normal morning stuff

Ok, so it’s been 5 minutes. Add the blueberries and sugar and fold into your batter. Yes, we save the sugar for last. Why, you ask?



Tip: If you save the sugar as the last ingredient in your muffins of cupcakes, it doesn’t have a chance to dissolve so it stays somewhat crunchy and offers a great texture contrast to your baked goodies.

Fill your muffin tins 3/4 of the way full and sprinkle the tops with the remaining sugar. Bake at 400 degrees. Should take about 20 minutes depending on your humidity and elevation. If the tops have turned golden brown and aren’t soggy, you’re safe to remove muffins from the oven. This recipe is ultimately fool proof. And it’s low in fat so eat up!


Want to dress-up your muffins? I have a few different versions in my arsenal, too.

If you add 1 tbsp orange zest at the end when you add the sugar and blueberries, it heightens the sweetness and offers a bright, refreshing back tone.

Or if you reduce the flour to 1 c and then swap the remaining 1/2 c flour with oatmeal, super yummy and high in fiber!

mixing bowl
Photo courtesy of Dinner with Julie

Of course you can also add things like white chocolate chips or semi-sweet miniature chips to sweeten up the bunch. So many options, what’s in your pantry to make it your own?

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