I know what you’re thinking…..the easiest blueberry muffins come from a box.

Friend listen to me…that’s simply NOT true.

By the time you drain that dumb can of blueberries (and mutter inappropriate things under your breath because the juice always spatters your clothing somehow) and mix everything in…you could have already had these babies in the muffin tin and ready to go! I kid you not!

You can use fresh or frozen blueberries…doesn’t matter. You don’t have to soften butter or anything like that either. AND…(this is the kinda cool part) you don’t need eggs! I know! It’s like everything you knew about blueberry muffins just got blown apart!

I actually came up with this recipe when I had started a batch of muffins early one morning for my baby’s 17th birthday. I had the paper cups in the tin and the oil in the bowl, and then realized that SOMEBODY had used up all of the eggs.
ALL. OF. THE. EGGS.

I had a moment of furious panic, and then decided channel my inner McGyver and find a substiture. Enter “google”. Apparently you can substitute applesauce for eggs. Great! Weird, but great! Only problem is….SOMEBODY had eaten all the applesauce. ALL. OF. IT.

(Minor detour here: WHY do people eat the last of something and NOT mention it to the grocery shopper in the family!?!?! Better yet…why don’t they mention that we are getting LOW on something so that we don’t run out? Gah!)

So I pulled out my trusty food processor, peeled 2 apples and threw them in, turned it on and added about 3 Tbsp of water.

Voila. Uncooked slightly odd smushed apples. HAD to work because I was out of options and running out of time.

So I threw it in, baked them, and was pretty happily surprised at the results. My husband even said that we (“we” meaning “me”) should never make blueberry muffins ANY OTHER WAY. Know what? I agree! Although I think using premade applesauce might be something to try too.

Enjoy, and PLEASE let us know what you used and how they turned out!

1 c sugar
1/2 c oil
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 c sour cream
2 c flour
1/2 c shredded apples (with enough water to make them kinda mushy)
1 c blueberries

Preheat oven to 400. Line 12 muffin cups with paper liners. Mix everything together. Batter will be thick enough that you can just use the mixing spoon to plop it into the cups! Bake 20 min. Add a birthday candle if desired.

 

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