Easy and Delicious Blueberry Muffins made with a simple Sponge Cake Recipe and a Homemade Blueberry Sauce. These muffins are Soft, Moist, and Delicious!
Ingredients:
*Sponge Cake
-3 eggs (yolks and whites separated)
-1/2 cup Granulated Sugar (divided into 1/4 cups)
-1/2 teaspoon Vanilla extract
-1/2 tablespoon Fresh Lemon Juice
-1 cup Bisquick Baking Mix
*Blueberry Sauce
-1 cup Fresh Blueberries
-Juice of 1/2 Lemon
-1/4 cup Granulated Sugar
Directions:
To get started add the fresh blueberries into a small saucepan over Medium Heat. Add in the lemon juice, sugar, and cook it for 5 minutes until the sauce thickens. Remove the blueberry sauce from the pan and set it aside or refrigerate it to let it cool completely.
To make the sponge cake you need 3 eggs and you need to separate the yolks and the whites.
In a mixing bowl add the Egg whites and whip them on high for 1 minute until soft peaks form. Then add in 1/4 cup of Granulated Sugar and Whip them again on High for an extra 2 minutes.
Then set the whipped egg whites aside in a separate bowl.
Now in the mixing bowl add the egg yolks along with the vanilla extract, lemon juice, and the other 1/4 cup of Granulated sugar and whip it on high for about 3 minutes. The egg yolks should be paler in color and thicker and creamier in consistency.
Fold the egg whites a bit at a time into the egg yolks being careful not to over mix and deflate the batter.
Add the Bisquick in a bit at a time, folding gently after each addition.
Finally add in the cooled Blueberry Sauce by gently folding it in as well.
Line a cupcake/muffin pan with baking cups and spray them for good measure. With an ice-cream scoop, scoop the batter into each muffin cavity.
Bake the muffins at 350 degrees Farenheit for about 15 minutes. Let them cool a few minutes and Enjoy!
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