Monday, June 2, 2014

Whole Wheat Blueberry Muffins

I'm not a big fan of the streusel topping that often accompanies blueberry muffins. These don't have that, and they're the perfect amount of sweetness, without being too sweet. They're super delicious, and freeze beautifully. Perfect for breakfast or a snack.


1 1/2 cups whole wheat 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
1/2 cup unsweetened applesauce
1 pint fresh blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

(Source: http://allrecipes.com/recipe/whole-wheat-blueberry-muffins/)

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