Sunday, July 21, 2013

Blueberry Cookie Dough Muffins

So, apparently you can add cookie dough to anything to make it taste better! These muffins are super moist and yummy.  These are pretty fast to put together, and don't take too long to bake. Makes about 2-dozen muffins.

2 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/4 cup granulated sugar
1/4 cup veggie oil
2 Tbsp EatPastry cookie dough (I used chocolate chip without chips)
3 tsp vanilla extract
1/2 cup applesauce (unsweetened)
1/2 cup almond, soy, or coconut milk
2 cups blueberries (I used 1 cup fresh and 1 cup frozen just 'cause I ran out of fresh)

Set oven to preheat at 350 F.
In a mixing bowl combine all the ingredients except the blueberries starting with the flour.
Mix on a mixer, a hand held beater, or a wisk if you don't have either of those.
Fold in the blueberries once all is combined.
Don't over mix, it'll make the muffins tough.
Fill muffin cups halfway and bake for about 25 minutes until knife/toothpick comes out clean.


Sarah Ashley said...

This looks great! Do you have a cookie dough recipe? I would love to make these! :-)

Sarah Ashley said...
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EatPastry said...

Sarah, the cookie dough recipe is top secret because we make and sell it! ;)...but you can purchase our cookie dough at natural grocery stores like Whole Foods! :)

Sarah Ashley said...

Oh, duh! I get your fb page updates through my news feed! LOL!! I will look for your product! :-)

Christina said...

Any idea if this recipe would work with gluten free flour and your gluten free cookie dough? :-)

Christina said...
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EatPastry said...

yeah totally! I think it could work :) definitely give it a try and let us know!