Blueberry Muffins

If you've been following the weather in Florida for the past month, you'll know that we've had a lot of rain - in Biblical proportions. That being said, we've spent a lot of time stuck in the house. And, weekend after weekend, it's hard to keep a very rambunctious three-year old entertained. 

We've taken to cooking together to pass some time. I don't do much baking (much to Scott's dismay), but we did make these muffins....and you should, too! This recipe is a master muffin recipe. You can add any flavors you want. We chose classic blueberry with fresh, juicy blueberries! When you fill up the muffin tin to the top, they bake off to have that perfect coffee house, muffin spill-over.

We made one batch for ourselves and one batch for all the teachers at the kids' school. They were a big hit - at home and at school!! Pete's teacher said, "Those aren't the Martha White muffin mix crap with freeze-dried blueberries that I make. Those are homemade - with real blueberries!"

Blueberry Muffins
from Three Many Cooks


Makes 1 dozen large, 18 medium, and 4 dozen mini muffins as well as 4 mini quick-bread loaves



3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 stick (8 tablespoons) butter, softened
2 large eggs
1 1/2 cups applesauce
1 pint blueberries



1. Preheat oven to 375 degrees (or 450 degrees for mini muffins).
2. Beat butter and sugar with an electric mixer until light and fluffy. 
3. Beat in eggs. 
4. Alternating 1/3 at a time, beat in the dry ingredients and applesauce until a smooth, thick batter just forms. 
5. Spray a 12-cup muffin tin with cooking spray. Divide batter evenly among the cups with a 1/2-cup measure (fill it up to the top!). 
6. Bake muffins 25 minutes (18 min for a convection oven) or until golden brown, . 
7. Set pan on a wire rack to cool slightly, remove muffins and continue to cool or serve.