I love these quick easy muffins. This recipe is a yogurt free version of the blueberry muffin recipe in the Hollyhock Cookbook. Here’s what I did:

Blueberry Muffins

  • 1 1/2 cups Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 3 tbsp Wheat Germ
  • 2/3 cup Demerara Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 cup Butter
  • 1/2 cup shredded Coconut (more for sprinkling on top)
  • 2 cups Blueberries, fresh or partially thawed
  • 2 cups Apple Sauce
  • 2 Eggs
  1. Preheat oven 400′ and lightly grease a 12 muffin tin.
  2. In a large bowl combine all the dry ingredients.
  3. With a pastry cutter, cut in butter.
  4. Add blueberries and coconut and mix in.
  5. In a separate smaller bowl lightly whisk eggs and stir in apple sauce.
  6. Fold wet into dry enough to combine but don’t overmix. It will be a bit lumpy.
  7. Divide batter into 12 portions in the muffin tin. sprinkle the tops with coconut.
  8. Bake 20-25 minutes until golden and firm to the touch. Allow to cool for a few minutes before lifting them out of the tins.

You could very easily omit the wheat germ or coconut and add a couple tbsp of lemon or other citrus zest. You could also use yogurt instead of apple sauce if you prefer.


2 Responses to Blueberry Muffins

  1. Amanda says:

    Oooh, I really want to try this one! Now to get some fresh blueberries =) Can’t wait to pick some.

  2. Aimee says:

    These were delicious!! Thank you for posting the recipe!

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