What is the difference between a cupcake and a muffin? I’m not sure, but we’ll call these cupcakes because they knock blueberry muffins out of the race. They are packed full of blueberries. They are lightly sweetened and naturally colored. Pureeing the blueberries is my favorite part because they naturally take on a fun blue color.
Blue cupcakes are a festive, healthy treat for the 4th of July. You can top them with powdered sugar, coconut, any white frosting and strawberries to really make them patriotic.
Ingredients
¼ cup Coach’s Oats®
½ cup milk (soy, milk, rice, etc.- we used vanilla soy)
¾ cup all purpose flour
1 tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
⅓ cup raw cane sugar
3 Tbsp. butter
⅓ cup pureed blueberries
1 tsp. vanilla
3 Tbsp. applesauce
½ cup blueberries
Instructions
- Preheat oven to 350°.
- Bring milk to a simmer in a small pot. Add oats to milk and bring to a boil. Immediately, remove from heat and pour into a small bowl and allow to cool.
- In a separate bowl, combine flour, baking powder, salt and cinnamon. In another bowl, cream together butter and sugar. Add pureed blueberries, vanilla and applesauce and mix well. Add the wet mixture and oats to the dry ingredients and mix well. Fold in blueberries.
- Pour batter into lightly greased cupcake liners. Bake for 16 to 20 minutes or until toothpick inserted comes out clean. Makes approximately 10 cupcakes. Top with festive ingredients or eat plain!
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