Whole Wheat Blueberry Muffins

Ingredients

  • 1 ½ cups whole wheat flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1egg
  • ⅓ cup milk
  • ½ cup unsweetened applesauce
  • 1 pint fresh blueberries
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

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  • Step 2

    Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

  • Step 3

    Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

  • Cook's Note:

    We’ve also made these vegan with great success by using almond milk in place of regular, and 1 tablespoon egg replacer and 1/4 cup water in place of the egg.

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