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Blueberry Delight Muffins

Mott's

"Delight the pickiest taste buds with this blueberry muffin made with applesauce. Crumble topping is optional but recommended."
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Ingredients

servings 217 cals
Original recipe yields 12 servings (12 muffins)

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Directions

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  1. Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
  2. Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
  3. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.
  4. Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.

Nutrition Facts


Per Serving: 217 calories; 7.3 g fat; 34.2 g carbohydrates; 4.3 g protein; 31 mg cholesterol; 157 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 12 Ratings

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Most helpful positive review

Great bakery muffin flavor! I couldn't find Blueberry Delight so I chose Country Berry, a mix of strawberry, raspberry and blueberry. I used frozen organic wild blueberries, and subbed corn oil ...

Most helpful critical review

Good thing I made these on Halloween because I was very disappointed when the muffins turned green. No doubt it was a chemical reaction with the baking powder or soda and the blueberries. The re...

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Great bakery muffin flavor! I couldn't find Blueberry Delight so I chose Country Berry, a mix of strawberry, raspberry and blueberry. I used frozen organic wild blueberries, and subbed corn oil ...

I made these for Thanksgiving breakfast and they were well received. I used Motts Unsweetened Applesauce, which I almost always have on hand. I also replaced the canola oil with coconut oil (m...

We love blueberries so this recipe was perfect for us. It didn't disappoint! I didn't change a thing and the flavor and texture were perfect. I used frozen berries so every bite was a pleasure ...

I could not find the Mott's Healthy Harvest Blueberry Delight Applesauce so I used Mott's regular applesauce and doubled the fresh blueberries. These were a hit with my family!

Moist muffin. I didn't have wheat germ, so subbed finely chopped pecans.

These were really good! My husband is a big fan of blueberries and these will be great for him to grab on the way out the door in the morning. They bake up nicely and came outof the pan perfectl...

These are delicious if you close your eyes when you eat them...mine turned a really, really unpleasant color green. But next time I'd try omitting the baking soda and doubling the baking powder...

I cut the recipe to 4 servings and did get four nicely sized muffins. I used cinnamon applesauce, butter instead of oil for the crumble topping, and went a little heavy on the vanilla and cinna...

Good thing I made these on Halloween because I was very disappointed when the muffins turned green. No doubt it was a chemical reaction with the baking powder or soda and the blueberries. The re...