Blueberry Muffin

 This week has been awesome so far. I had my anniversary and also got to spend time with the hubby and my friends. I just learned one of my good friends is expecting. I am so happy for her and her hubby. They have been trying for a while and now it has finally happened. Love you guys:)

On to other business. lol:) You guys know I love a good muffin for breakfast. In fact I make a new batch every week for mine and my husband's breakfast. Well, this week I was experimenting in the kitchen, you know, in search of the ultimate recipe. I came up with a new variation on the blueberry muffin recipe. How was it you ask? Well, I am getting closer to the ultimate muffin but I still have a little more tweaking. Don't get me wrong, it was good just not perfection. That's not to say I don't recommend them because I do. Really, how can you go wrong with blueberries in any dessert or breakfast item.

This recipe was very easy to make and I have been enjoying them all week and so has the hubby. I hope you will give them a try.

Blueberry Muffins
Melissa DeWees

Ingredients
3 c all purpose flour
1 T cinnamon
2 T baking powder
1 tsp all spice
1 tsp nutmeg
1/2 tsp salt
1 egg
3/4 c applesauce
1 1/2 c almond milk
1 1/4 sugar
1/4 brown sugar
1/2 c sour cream
1 1/2 c blueberries

Directions
Preheat oven to 400F and line 16 muffin tins. In a large bowl mix together flour, baking powder, cinnamon, allspice, nutmeg, and salt and set aside.

In another bowl combine egg, applesauce, almond milk, sour cream, sugar, and brown sugar.

Add the wet mixture to the dry and stir until combined. Gently fold in the blueberries and divide the batter among the muffin tins.

 Top with turbinado sugar if desired. Bake for 22-25 minutes. Let cool on wire rack. Enjoy!

I hope you are having a great week:)