Blueberry Swirl Muffins
19
Rating(s):

Prep Time:
10 minutes
Baking Time:
17 minutes
Yield:
12 muffins
Freezing:
excellent
Ingredients
- 2/3 cup (150mL) skim milk
- 1/3 cup (75mL) unsweetened applesauce
- 2 tsp (10mL) lemon zest
- 1/3 cup (75mL) butter, melted
- 1/3 cup (75mL) brown sugar
- 2 tsp (10mL) vanilla extract
- 1 cup (250mL) Robin Hood® Original All Purpose Flour
- 3/4 cup (175mL) Robin Hood Nutri Flour Blend™ Tastes Like White
- 1/4 cup (50mL) Robin Hood Oats
- 1 tbsp (15mL) cracked flax seeds
- 2 tsp (10mL) baking powder
- 3/4 tsp (7mL) salt
- 1 cup (250mL) Smucker’s No Sugar Added Blueberry Fruit and Concentrated White Grape Juice Spread
- 2 tbsp (30mL) brown sugar, for topping
- Cooking spray
Directions
- Preheat oven to 400°F (205°C). Spray 12 muffin pans with cooking spray.
- Combine first 6 ingredients in large bowl. Mix in remaining dry ingredients. Swirl in spread. Spoon into prepared muffin pans and top with additional brown sugar sweetener. Bake 17-20 minutes or until top springs back.
Tips
- Freeze cooled muffins in freezer bags or an airtight container. To thaw, leave at room temperature for 30 minutes.
- Robin Hood Whole Wheat All Purpose Flour can be directly substituted for Robin Hood Nutri Flour Blend Tastes Like White in the same amount.