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Apple Blueberry Muffin Recipe

Muffin pan size: medium muffin tin or large muffin tin
Temp: 375°F degrees
Baking time: 30 to 35 minutes - medium size muffins
40 to 45 minutes - large size muffin
Servings: 12 medium muffins
or 6 large muffins

Start your day with an Apple Blueberry Muffin that will tickle your taste buds.

1 egg
1 cup buttermilk or homemade buttermilk recipe
1/4 cup salad oil
2 cups flour
1/8 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups fresh blueberries or frozen blueberries - do not thaw frozen blueberry's
1 large apple - peeled and cored - chopped small

Nutty Crunch Topping:

1/2 cup chopped pecans
1/2 teaspoon cinnamon
2 tablespoons softened butter
1 1/2 tablespoons brown sugar

Mix nutty crunch topping together and set aside.

Preheat the oven.

In a medium mixing bowl, beat egg, buttermilk, oil and chopped apple together. In a separate bowl mix all the dry ingredients together. Combine the flour mixture into the egg mixture.

Stir the batter in a manner that lumps are formed, gently stir in blueberries to the batter mixture.

Spray or grease the muffin tins, fill tins 3/4 full with apple blueberry batter. Sprinkle Nutty Crunch Topping in the center of the muffin.

For the medium size apple blueberry muffins, bake for 30-35.
The large muffins, bake for 40 to 45 minutes.

Lightly Whipped Cream (Crème Chantilly)

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