Apple Butter Blueberry Muffins! Fruity flavors combine in a delicious way in this original recipe.
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.
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.
The fresh blueberries throughout are like flavor bombs, introducing a different kind of sweetness in contrast.
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
Equipment
- muffin liners
- 2 muffin pans
Ingredients
- 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
Instructions
- 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.
