Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Prep time: 15 minutes Cooking time: 20 minutes Makes: 12 muffins

1½ cups whole-wheat flour
½ cup sugar
½ teaspoon salt
2 teaspoons baking powder
1 egg, slightly beaten
⅓ cup vegetable oil
⅓ cup nonfat or 1% milk
½ cup applesauce
1 to 2 cups blueberries (fresh or frozen)

  1. Preheat oven to 400 degrees F. Lightly grease the bottom
    of 12 muffin cups.
  2. Mix the flour, sugar, salt and baking powder in a large
  3. In a separate bowl, blend the beaten egg, oil, milk and
    applesauce until smooth.
  4. Stir the liquids into the dry ingredients until just
    moistened. Lightly stir in the blueberries.
  5. Fill each muffin cup about ¾ full.
  6. Bake about 20 minutes, or until the muffin tops are
    golden brown. A toothpick inserted into the center of the
    muffin should come out moist but without batter

✪To bake as bread, use an 8- or
9-inch bread pan and bake at 350
degrees F for 45 to 50 minutes.
✪No whole-wheat flour? Replace
with all-purpose flour.
✪Replace the blueberries with
another fruit. Try diced apples
with 1 teaspoon cinnamon, fresh
or frozen cranberries with 1½
teaspoon orange zest, or diced

Tip for Pouring Batter
A gravy ladle or large liquid measuring
cup are great tools for pouring muffin
batter into tins and pancake batter
onto the skillet.



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