Blueberry Corn Muffins

Name: Blueberry Corn Muffins
Ingredients: 3 cups unsweetened applesauce; 34 cup sugar; 12 cup canola oil; 1 egg; 1 teaspoon grated lemon, zest of; 12 teaspoon vanilla extract; 12 teaspoon oranges or 12 teaspoon lemon extract; 1 12 cups flour; 1 12 cups yellow cornmeal; 2 14 teaspoons baking soda; 34 teaspoon salt; 2 cups blueberries (fresh or frozen); 14 cup firmly packed brown sugar; 14 cup all-purpose flour; 12 teaspoon cinnamon; 2 tablespoons unsalted butter, at room temperature

16 ingredients

10 steps

Ingredients

3 cups unsweetened applesauce
34 cup sugar
12 cup canola oil
1 egg
1 teaspoon grated lemon, zest of
12 teaspoon vanilla extract
12 teaspoon oranges or 12 teaspoon lemon extract
1 12 cups flour
1 12 cups yellow cornmeal
2 14 teaspoons baking soda
34 teaspoon salt
2 cups blueberries (fresh or frozen)
14 cup firmly packed brown sugar
14 cup all-purpose flour
12 teaspoon cinnamon
2 tablespoons unsalted butter, at room temperature

Directions

1

Make the streusel by blending all the streusel ingredients with a fork or pastry blender until crumbly and well blended.
2

Refrigerate and use as needed.
3

Preheat oven to 375*F. Line 12 muffin cups with paper liners, or coat with melted butter and dust with flour, or spray generously with cooking spray (don't forget the tops of the tins to allow for easy release).
4

Whisk the applesauce, sugar, oil, egg, lemon zest,vanilla and orange or lemon extracts together in a large bowl.
5

In another bowl, sift the flour, cornmeal, baking soda and salt.
6

Stir the dry ingredients into the wet, blending just until mixed.
7

Fold in the blueberries.
8

Divide into the prepared cups and sprinkle with 1/4 cup of the streusel, saving the remainder of the streusel for another time.
9

Bake 30 to 35 minutes or until the tops spring back when lightly touched with a finger.
10

Cool for about 5 minutes, then remove from pan.