Whole Wheat Blueberry Muffins
Prep time: 15 minutes Cooking time: 20 minutes Makes: 12 muffins
Ingredients
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)
Directions
- Preheat oven to 400 degrees F. Lightly grease the bottom
of 12 muffin cups. - Mix the flour, sugar, salt and baking powder in a large
bowl. - In a separate bowl, blend the beaten egg, oil, milk and
applesauce until smooth. - Stir the liquids into the dry ingredients until just
moistened. Lightly stir in the blueberries. - Fill each muffin cup about ¾ full.
- 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
Variations
✪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
bananas.
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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