Apple-Blueberry Muffins

I wanted to make these for St. Patrick’s Day–dyed green, of course–but didn’t get around to it until today. Now, it is tricky to find a recipe for Apple-Blueberry muffins, and after trying two with very unsatisfactory results, I decided to kind of wing it. I used Janssen’s recipe for Blueberry Banana muffins as a base, and made up the rest as I went, jotting down notes so I could replicate it here for you all. You’re welcome.

Apple-Blueberry Muffins

Preheat oven to 350*

2/3 cup butter, room temperature
1/3 cup sugar
1/3 cup brown sugar
1/4 cup applesauce
2 eggs
1 teaspoon vanilla

1 3/4 cup flour
1/4 cup pulverized oats
1/2 teaspoon salt
1 teaspoon baking soda
1/2-1 teaspoon cinnamon

2 smallish apples, peeled, cored and diced (I used Kiku apples)
1/3 cup milk
1 cup blueberries

Mix butter, sugars and applesauce together until creamy, add eggs and vanilla. Sift flour, salt, soda and cinnamon, dump into sugar mixture with pulverized oats and mix. Mix in apples and milk, fold in blueberries. Line 2 muffin tins with paper liners (or spray with cooking spray), spoon in batter filling each cup about 2/3 full, and bake for 20-25 minutes.

Makes 16-24 muffins (depending on how full you fill your cups)