Blueberry Muffins

When I came across this Coconut Flour Blueberry Apple Sauce Muffins on Pinterest, I knew it was going to make it on our ‘to try’ list. I tweaked this recipe a whole heck-uv-a-lot though… which may have been the issue in the end. Check below for images, the recipe link, and my mistake!


The recipe calls for basic ingredients like eggs, apple sauce (I used unsweetened) baking soda, sea salt, and of course the blueberries (I used fresh). It asked for coconut flour,  I replaced with regular flour. It asked for lime or lemon juice and zest, I used a beautiful plump orange for both the zest and the juice.  Everything was looking good after following the instructions, although I was worried that the pure liquid consistency wouldn’t produce fluffy muffins. I didn’t have anything to fear about the muffins muffifying… but I did have something else to fear…


The instructions called for baking them at 400 degrees for 28 minutes. I thought that seemed like a ridiculously long amount of time! I checked on them halfway through and they looked golden brown. I did the tooth pick test (where you stick it in the thickest part and check to see if anything sticks to it) and it came out clean. I let them rest for about ten minutes before digging in. Ack! The tops were done, the bottoms were not. I will have to try these again and be patient with the cooking time. The image above is the muffin flipped over, top side down. Ooey gooey mess!


Which is a lot like O’s artwork that day. Big blue mess!


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