Whole Wheat Blueberry Muffins

 

Over the weekend I tried this awesome recipe from allrecipes.com since I had a brand new bag of whole wheat flour and some frozen blueberries. I made mini and regular sized muffins. Change it up and add or delete ingredients to your liking! Enjoy!!

 

Ingredients

• 1 1/2 cups whole wheat flour
• 3/4 cup white sugar ( I used Splenda )
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil ( I used coconut oil)

• 1 egg
• 1/3 cup milk ( I used almond milk)
• 1/2 cup unsweetened applesauce
• 1 pint fresh blueberries ( I used frozen)

 

 

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.

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. ( If you use coconut oil make sure you put it in last with the wet ingredients, if not it will solidify)

 

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.