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!

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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…

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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!

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

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