Description
Delicious, moist and fluffy is what you’ll get with this blueberry muffin recipe.
Ingredients
Scale
- 1 Cup Flour (try and get unbromated and unbleached, King Arthur makes one)
- 1/2 Cup Whole Wheat Flour
- 1/2 Cup Sugar
- 1/2 teaspoon Sea salt
- 2 teaspoons Baking powder (Hains make a no salt version)
- 1/3 Cup Olive oil
- 1/3 Cup Milk (or sour cream for more tang)
- 1 Large Egg, lightly beaten
- 1/4 Cup Applesauce
- 1 Cup Fresh blueberries
Instructions
- Preheat an oven to 400° F.
- Rinse the blueberries and pat completely dry. Place them in a bowl and add 1 Tablespoon of flour and toss. Set aside.
- Line a muffin tin with liners (12 small or 8 jumbo)
- Combine the flours, sugar, salt and baking powder together in a large bowl.
- Pour oil into a 1 cup measuring cup; add the egg and then just enough milk to measure 1 cup.
- Add the wet ingredients to the dry flour.
- Add the applesauce and carefully fold in the blueberries until the batter is combined but not overmixed.
- Pour the batter into the muffin cups and bake on the center rack for 22 – 25 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 15.6 gr
- Sodium: 132 mg
- Fat: 9.5 gr
- Saturated Fat: 1.5 gr
- Carbohydrates: 29.1 gr
- Fiber: 1 gr
- Cholesterol: 24 mg