Berry Muffins

I have a few go-to recipes that have yet to fail me, one of which is this one that my sister-in-law shared with me the last time I visited. They’re simple muffins that can be modified depending on the berries available, and have one surprising ingredient that makes them moist.

- For the muffins -

1 1/2 c. flour

1 c. sugar

1 t. baking soda

1/2 t. salt

1/2 c. milk

1 t. apple cider vinegar

1 t. vanilla

4 T applesauce (here’s the secret ingredient I mentioned!)

1/2 c. oil

1 c. berries (I used blueberries)

- For the topping -

1/2 c. flour

1/2 c. sugar

pinch of salt

1/2 t. cinnamon

1 or 2 T melted butter

Begin by mixing flour, sugar, baking soda, and salt. Add remaining ingredients.

Mix just until the batter is just combined (your batter will be slightly goopy).

Meanwhile, in a separate bowl, combine ingredients for topping and set aside.

Scoop your batter into lined muffin tins. These have a tendency to stick really bad (even in a greased pan), so I always use liners.

Place a spoonful of topping into each tin, then firmly press with the back of a spoon to keep the topping in place.

Bake at 350 for 25-30 minutes.

Allow to cool.

Enjoy!

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