Blueberry Applesauce Donut Muffins


1 Cup softened butter, divided
1 ½ Cups sugar, divided
1 egg
1 teaspoon vanilla
1 Cup Blueberry Applesauce
2 Cups flour
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon, divided

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray. In the bowl of a stand mixer, beat together ½ cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.

Gradually stir in the flour, baking soda, and ½ teaspoon of cinnamon.

Fill the muffin wells ⅔ full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let cool for 10 minutes before carefully removing the muffins from the tin. Melt the remaining ½ cup of butter.

Place in a small bowl. Stir together the remaining ½ cup of sugar and teaspoon of cinnamon and place in a second small bowl.

Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.