You have got to try these whole wheat blueberry muffins! One of the hardest things for me, the last month of eating healthy, is coming up with breakfast recipes that are unprocessed and don’t involve eggs. I have eaten various things, but these whole wheat blueberry muffins take the cake. Literally. Each bite had delicious blueberries and a sweetness that made you forget how healthy they were! I paired this with some Greek yogurt and was good to go for the morning.
I will be the first to tell you – I suck at baking. And, using whole wheat flour — FORGET ABOUT IT. I can’t make a good cupcake or loaf of bread to save my life. However, I was very surprised Monday morning when I bit into these delicious whole wheat blueberry muffins. They were moist and delicious and sweet. The best part was, they were a cinch to make! And, if I can make them… you can make them. Enjoy!
Whole Wheat Blueberry Muffins
- 1-1/2 cups whole wheat flour
- 3/4 cups white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola oil
- 1 egg
- 1/3 cup milk
- 1/2 - 3/4 cup all-natural applesauce
- 1 pint blueberries washed and picked over
- Preheat oven to 400 degrees.
- Grease 12 muffin cups or use paper liners.
- In large bowl, mix together flour, sugar, salt, and baking powder.
- In a separate bowl, mix oil, egg, milk and 1/2 cup applesauce until smooth.
- Slowly, add liquid mixture to flour mixture, stirring continuously.
- Continue stirring until just moistened. (Note: you might have to add an additional 1/4 cup of applesauce - the batter should be thick, similar to brownie batter).
- Gently, fold in blueberries until incorporated.
- Spoon the batter into the muffin cups or liners, filling them approximately 2/3 full.
- Bake muffins at 400 degrees, until golden brown - approximately 20 minutes.
- The muffins are done when a toothpick inserted in the center comes out clean.