Bleuberrie Moofins (with applesauce)
I made bleuberrie moofins (okay, I’m just poking fun– but blueberry muffins ARE fun, right?) a few days ago. It was my first time making them, and I decided to make them healthier by using applesauce in place of much of the sugar. I also used vegetable oil instead of butter– I don’t know if that made too much of a difference. I’ll try making the fatty version of blueberry muffins sometime to see…
As it is, here they are!
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 2/3 cup applesauce
- 1 large egg
- 1 1/4 cup blueberries, washed and coated with a thin layer of flour to keep the blueberries from sinking** (you may use frozen ones if you like, just add them directly before putting the muffins in the oven, to keep from staining the batter a deep blue-purplely bruised color)
- Preheat the oven to 400 degrees F. Combine the dry ingredients and the wet ingredients in separate bowls, leaving the blueberries for later addition. Then slowly whisk the milk/egg/applesauce
mixture into the dry ingredients.
- Gently fold in the blueberries so that they do not break and turn the batter strange colors.
- Spoon the batter into twelve oiled muffin cups.
- Bake for 20 minutes.
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Tags: baked, blueberry, breakfast, dessert, Food, Homemade, muffin, pastry