You can have a dozen of these babies in front of your face in less than thirty minutes. Yes, just thirty. And only about five of those minutes require you to actually do something. The remaining time it will be in the oven!
Anything that makes life easier and me happier is something I desire. Once again, I might have a serious problem considering I ate half of the entire batch the morning I made them.
Well– I ate seven. Or eight. I can’t quite remember now. I must have starved myself the previous evening and spent my shut-eye time going hiking, then going to the gym, and then watching other people eat because I cannot think of any other reason I would be hungry for half a dozen muffins in the morning. But I was.
Or maybe they’re just that good?
Yeah, that must be it.
These are perfect for almost every occasion. Breakfast when the family comes to visit. Snack time in the office. A bake sale. You name it, these muffins should probably be there. And to make things even better– It does not matter what level your cooking skills are at. As long as you know how to measure ingredients and pour things, you’ll be fine.
My favorite part is the sugar crystals that are hanging out on top. Oh eM Gee. I probably should have just poured the entire bag on it. Oh and the blueberries. Just look at those blueberries and take it all in. Because what’s better than fattening up your food that is supposed to be healthy? I can’t think of anything.
makes a dozen muffins, takes 30 minutes
2 1/3 cups of flour
3/4 cups of sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup cream cheese (or Vegan cream cheese substitute)
1/2 cup of milk (or almond milk)
1 1/4 cups of blueberries
more sugar for sprinkling
Preheat oven to 375 degrees.
In a small bowl, measure out and combine all dry ingredients and set aside. In a larger bowl, combine all the wet ingredients (except the berries). Slowly mix the dry ingredients into the larger bowl with the wet. Once the batter is evenly mixed, fold in the blueberries.
Spray a muffin tin with a non-stick agent. Pour the batter evenly between each spot in the pan (about 2/3 of the way up in each). Lightly sprinkle the top of each with some sugar.
Bake for 22-25 minutes. Check with a toothpick to ensure they are ready. Allow them to cool first for a few minutes rather than diving right in and burning your face.
Enjoy the fruits of your labor 🙂