Store-bought baking mix is a handy starting point for a batch of homemade muffins. Bake up a classic blueberry or raid your kitchen cabinets for a deliciously creative combo. Using applesauce and buttermilk in place of some of the oil cuts back on fat.
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Lighter Blueberry Muffins
1 3/4 cups all-purpose baking mix (spooned and leveled)
1/2 cup sugar
1 cup applesauce
1/2 cup buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 cup blueberries
1. Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
2. Whisk together baking mix and sugar. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in blueberries.
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3. Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Store in an airtight container for up to three days. You can also try one of our other favorite variations:
Banana-Walnut-Date: Replace applesauce with 1 cup mashed ripe banana and replace blueberries with 1/2 cup each chopped walnuts and chopped pitted dates.
Chocolate-Cherry: Replace blueberries with 1/2 cup each chopped semisweet chocolate and dried cherries.
Kitchen-Sink: Add 1 teaspoon cinnamon to dry mixture. Replace blueberries with 1/2 cup grated carrots and 1/4 cup each golden raisins, pepitas, and chopped pecans.
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