Healthy Blueberry Muffins
This simple recipe is for breakfast or dessert. I made so many, we snacked on them all day long.
This past week, I picked up a 1/2 pint of organic blueberries from my local CO-OP just to bake muffins. My family absolutely loves blueberry muffins, so I wanted to spoil them just a bit. Instead of baking regular size muffins, I got out my fun mini-muffin pan and made a load of muffins. It made it so much easier to snack on them through out the day and we had just enough for breakfast the next morning.
HERE'S ALL YOU NEED
to make 12 muffins.
- 3/4 cups low fat milk
- 1/2 cup natural applesauce
- 1 egg
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup fresh blueberries
Preheat oven 400ºF degrees. Spray muffin pan with non-stick cooking spray.
Blend milk, applesauce, egg in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.
Use a small cookie dough scoop to portion out the batter. It really does make it easy and they're fun to use.