Has anyone got a great blueberry muffin recipe?

I have extra cream cheese frosting from a carrot cake I made last week. I want to make blueberry muffins. I'd like a recipe with oil so I can substitute applesauce.Has anyone got a great blueberry muffin recipe?
These are the BEST Blueberry Muffins and Simple to make





Ingredients





1/2 cup butter


2 eggs


2 cups flour


1/2 teaspoon salt


1 1/4 cups sugar


1/2 cup milk


2 teaspoons baking powder


1 1/2 cups blueberries





Directions


On slow speed, cream the butter and sugar.





Add eggs one at a time and mix until blended.





Sift dry ingredients and add alternating with milk.





Mash 1/2 cup blueberries and stir in by hand.





Add rest of blueberries, whole.





Fill muffin cups high and sprinkle with sugar. Bake 375 F, 25-30 minutes.





Remove from pan carefully.





**My friend puts a little Orange Zest in them but I don't.Has anyone got a great blueberry muffin recipe?
JORDAN MARSH BLUEBERRY MUFFINS





1/2 cup butter


2 cups unsifted flour


1 cup sugar


2 large eggs


1/2 cup milk


2 teaspoons baking powder


1/2 teaspoon salt


2 1/2 cups large fresh blueberries


1 1/2 teaspoons vanilla extract


2 tablespoons sugar (for top of muffins)





Preheat oven to 375掳F.


In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.





In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.





Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.





Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.





Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups 3/4 full.





Sprinkle sugar on top of unbaked muffins (we like to use Turbinado sugar for sprinkling the tops).





Bake at 375掳F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.





At our test kitchen, we sometimes sprinkle blueberry muffin tops with cinnamon sugar or ground hazelnuts or spread with lemon or vanilla icing and top with thinly sliced almonds.





Tip: If you have trouble with blueberries settling to the bottom try tossing them in flour before adding to the batter. It may just be that your batter is too thin. Another trick is to fill muffin cups 1/4 full with batter which hasn't had blueberries added to it yet; then stir the blueberries in and continue to fill the muffin cups. This way you won't start out with blueberries at the bottom!





Variation: Substitute 3/4 cup rehydrated Craisins for the same amount of blueberries. To rehydrate Craisins, soak for 15 minutes in rum or warm water.
INGREDIENTS


1 1/2 cups oat bran


1 1/2 cups all-purpose flour


1/2 cup packed brown sugar


2 teaspoons baking soda


2 teaspoons baking powder


1 teaspoon ground cinnamon


1/2 teaspoon salt


1 1/8 cups applesauce


1/2 cup egg substitute


2 tablespoons canola oil


1 teaspoon vanilla extract


1 1/2 cups blueberries


1/4 ounce chopped pecans


1/2 cup low fat granola











DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.


In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.


Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
Ingredients:





1 1/2 cups all-purpose flour


3/4 cup white sugar


1/2 teaspoon salt


2 teaspoons baking powder


1/3 cup vegetable oil


1 egg


1/3 cup milk


1 cup fresh blueberries


1/2 cup white sugar


1/3 cup all-purpose flour


1/4 cup butter, cubed


1 1/2 teaspoons ground cinnamon





Method:





1. Preheat oven to 400 degrees F.


2. Grease muffin cups or line with muffin liners.


3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.


4. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.


5. Mix this with the flour mixture.


6. Fold in the blueberries.


7. Fill muffin cups right to the top





If you want a crumb topping then:





Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.


Mix with fork, and sprinkle over muffins before baking.


Bake for 20 to 25 minutes in the preheated oven, or until done.





Hope you enjoy them.