Apple Blueberry Muffins

Ari has been encouraging me to add some of my own recipes to this blog, and I've finally gotten around to it now that I'm home-bound due to Hurricane Sandy!

These delicious muffins are healthy and dairy-free. I based this recipe on a another health-conscious mini muffin recipe I found. While it looked great, I didn't want my muffins to have dairy or to be small, and I had no bananas on hand. What resulted was an entirely new recipe that are great to have around the house for breakfast or snack.

I specifically used pastry flour to get an airy texture, and I picked dry over fresh blueberries so as not to over-saturate the muffins with moisture (and a pervasive blue dye!). The original recipe calls for a cup of vanilla yogurt and half a cup of milk. As I was seeking something dairy-free, I thought that the vanilla pudding mix would add the flavor and some of the moisture the yogurt adds, while also adding to the amount of milk to ensure enough liquid in the mixture.

This recipe can be adapted in many ways, especially by swapping out the apples and blueberries for other add-ins, like chocolate chips, nuts, or other fruit.

Enjoy! What are your favorite ways to modify dairy recipes?

Apple Blueberry Muffins 

1 Box of My T Fine Vanilla Pudding Mix 
3/4 Cup Unsweetened Soy Milk
1/2 Cup Instant or Quick Oats, dry
1/2 Tsp Vanilla Extract
1 Large Egg


2 Cups of Apples, fresh chopped small


1/4 Cup Brown Sugar
1/2 Cup Dried Blueberries


1/2 Tsp Baking Soda
1 & 1/4 Cup Whole Wheat Pastry Flour  
1/2 Tsp Salt 
Cinnamon, 0.5 tsp

1. Preheat oven to 375
2. Combine soy milk, vanilla extract, pudding mix, and egg with oats. Let the mixture sit for five minutes for oats to soften.
3. Combine in a different bowl the flour, brown sugar, baking sode, baking powder, salt, and cinnamon.
4. Combine and mix the bowls of both wet and dry ingredients.
5. Mix in the apples and blueberries. 
6. Spoon the mixture into 12 muffin cups or tins 
7. Cook for 18-20 minutes (or until a toothpick comes out clean)