Whole-Wheat Blueberry Muffins
Because these muffins have very little fat, they’ll want to stick to the paper liners or the muffin tin. Your best bet is to skip the muffin liners and be sure to spray the muffin tin well. Letting them cool before removing them will help with easy removal.
Serves: 18Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy
- 2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1¼ cups sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1½ cups 1% milk
- ½ cup applesauce
- ½ tsp. vanilla extract
- 2 cups blueberries
- Preheat oven to 400°F.
- In a large bowl, combine flours, sugar, baking powder, and salt. Set aside. In a separate small bowl, whisk together milk, applesauce, and vanilla until well mixed.
- Add the wet ingredients to the dry ingredients, stirring just until mixed. Gently fold in half of the blueberries.
- Spoon batter into greased muffin tins, filling each tin about ⅔ full. Sprinkle remaining blueberries on top of muffins.
- Bake for 20–25 minutes or until lightly golden brown on top.