Muffin Monday.

No posts all weekend.

Fail.

Sorry guys, but it is in the past right?

The most exciting thing I did this weekend?

I baked muffins!

I love baking and cooking!

And Matt loves him some blueberry muffins.

I can't wait to be his wife and bake for him every day! And practice makes perfect right?

I got the recipe from here.

They were actually really good! 

{I know, I know I'm not supposed to be surprised when something I bake turns out well... but I'm new to this Betty Crocker thing, so that's just how it goes.}

For this time around I used the full fat recipe (since healthier ingredients seem to be more expensive).

But there is an alternative to certain ingredients that might not be so healthy. 

I'm going to give the healthy recipe, hopefully that one turns out as well as the other one did!

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The Best Blueberry Muffins

{makes 12 muffins}

Ingredients:

Jam:

1 cup fresh or frozen blueberries
1 tsp sugar 

Muffins:

1 cup fresh or frozen blueberries
1 1/8 cups sugar/splenda*
2 1/2 cups unbleached all-purpose/white wheat flour*
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
1/2 cup apple sauce
1 cup non fat milk with 1 tbsp lemon juice 

(allow juice to sit for 10 minutes to lose some acidity before mixing with milk)
1 1/2 tsp vanilla extract 

Directions:

Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes. Meanwhile, adjust your oven rack to upper-middle position and heat 425º. Spray muffin tin with nonstick cooking spray. Whisk flour, baking powder, and salt together in large bowl. Whisk 1 1/8 cups sugar and eggs together in a medium bowl until thick and texture is consistent (about 45 seconds). Slowly whisk in butter and oil (or applesauce) until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened (batter will be very lumpy with a few spots of dry flour; do not overmix). Divide the batter equally among the prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion. Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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My suggestion is to make the muffins to eat directly after! They are much better warm and with a crispy top. They get soggy if you wait overnight. They are amazing. And very easy to make. 

Hopefully this recipe serves you well as well!

<3

xo/Austin