Looking for a lighter blueberry muffin? Try these hearty whole grain muffins made with juicy fresh blueberries.
Whole Wheat Fresh Blueberry Muffins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 egg, beaten
1/3 cup packed dark brown sugar or sucanat
3/4 cup unsweetened applesauce
1/2 cup low-fat plain yogurt
3 tablespoons canola or safflower oil
1 teaspoon pure vanilla
1 cup fresh blueberries
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.
Place egg, sugar, applesauce, yogurt, oil and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in bluberries. Divide batter among muffin cups.
Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Kitchen Tip: Frozen blueberries can be used in place of fresh. Keep blueberries frozen until just before using (do not allow to thaw).