Shakin & Bakin Foodie Blog

We love peanut and blueberries but never thought about putting the two together until recently when we saw a recipe for Peanut Butter Banana Muffins by Musselman's Apple Sauce. While we do like bananas, I didn't have any on hand so we made their recipe using fresh organic blueberries instead. The result...delicious!

Peanut Butter Blueberry Muffins Recipe

1 1/2 cups baking mix (we used Bisquick)
1/2 cup granulated sugar
1 teaspoon baking powder
1 cup fresh blueberries (or) frozen ones, thawed
1 cup Musselman's Unsweetened Apple Sauce
1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a muffin pan with paper muffin cups/wrappers. In a large mixing bowl combine together the baking mix, granulated sugar and the baking powder. In another mixing bowl combine together the blueberries, apple sauce, peanut butter, large egg and vanilla extract.

Add the wet ingredients into the dry ingredients, stirring gently until all ingredients are well-combined. Spoon batter into prepared muffin tin, filling the cups 3/4 of the way full. Bake in the preheated oven for 16 to 18 minutes or until done.

Tip: These muffins are really delicious & moist. We liked serving them with some honey butter melted inside them or drizzled on top.