As much as I love sweets, sometimes I enjoy baking healthier things; treats that taste good but that I can feel better about eating. These blueberry muffins are much healthier than your average blueberry muffin, which is usually made with loads of butter, sugar, and all white flour. These are made with applesauce instead of butter or oil, whole wheat flour, and minimal sugar, which allows the sweet, juicy blueberries to really shine. But don’t let that scare you! Despite their healthier ingredients, the muffins are still sweet, moist, and tender. These muffins are perfect for breakfast, snacks, or even dessert. They’re simple, delicious, and good for you–a great bonus!
Healthy Blueberry Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbs baking powder
1/2 tsp salt
1 tsp cinnamon
3/4 cup lowfat milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 cup fresh or frozen blueberries
Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners or spray with cooking spray.
Whisk together milk, applesauce, egg, vanilla, and almond extract in a small bowl. In a large bowl, stir together flours, sugar, baking powder, salt, and cinnamon. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir just until flour is incorporated (batter will be lumpy). Gently fold in blueberries (if using frozen berries, don’t thaw beforehand). Spoon batter into muffin cups. Bake until golden-brown, about 18-20 minutes. Remove from pan. Store leftovers in an air-tight container at room temperature.
(Recipe adapted from Simply Daily Recipes)