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Blueberry Apple Muffins Recipe


2 tablespoons butter, softened

1 1/2 cups all-purpose flour

2 tablespoons quick-acting yeast

2 teaspoons baking powder

1/2 cup brown sugar

3 eggs, beaten

1/2 teaspoon vanilla extract

1/2 cup white sugar for topping

4 tablespoons evaporated milk

2 cups apple, cored applesauce, 1/2 cup white sugar

1/3 cup butter

1/4 cup evaporated milk

3/4 cup white sugar for dusting


Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together the butter and flour until well blended; set aside.

In a small bowl, dissolve yeast in warm milk. Stir in the flour mixture. Add the brown sugar, egg yolk, and vanilla. Mix and form into a soft dough.

On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 12 equal portions. Stick each piece into a greased baking pan with a small amount of the cinnamon oil at the bottom.

Bake in preheated oven for 10 minutes or until the tops are lightly browned. Let cool. Dust with sugar and sprinkle with butter. Let cool in oven.

Preheat the oven to 350 degrees F (175 degrees C). Place butter and vanilla mixture in a medium bowl and stir to combine. Mix the sugar mixture evenly over the layers.

Roll each piece of dough into a 10 inch circle, 8 to 10 inches long. Spread dough evenly over the outer edge of each pan. Cut each circle into three even thirds, lengthwise. Starting with the tip of the circle, roll up the entire length of the dough. Cut into nine equal pieces about 3 inches apart.

Bake in preheated oven for 15 minutes, until lightly browned. Cool before slicing.


sdinc writes:

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Good recipe. In my oven this baked in 30 minutes.
Brattnay Rachmand Graan writes:

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I created this recipe, but it does not include the mustard or sriracha. I would make these modifications to the original recipe to include, but this did not meet my needs.