I am so excited to share this recipe with you!  I’ve been on a search for the perfect blueberry muffin recipe for over a year now!  Not an in depth search but something I’ve been looking for.  Last year I made blueberry muffins twice and they were good and people liked them but I wasn’t too impressed. So this time I came across this recipe and decided I better half it in case it wasn’t what I was looking for. Well funny thing, the time I half the recipe it turns out to be the perfect one!

I honestly couldn’t believe it because it was so simple to make. Probably one of the fastest things I have made.  They came out just perfect.  They are loaded with blueberries and are 100% whole wheat! Two wonderful ingredients for your health.  And seriously they taste so good. I loved the texture of it. Slightly hard on the outside and soft on the inside with lots of blueberries. Just perfect!

I am so glad I started liking blueberries. Did you know when I was a kid I used to hate blueberries! At least I thought I did. The truth is my only experience with blueberries were the cheapest blueberry muffin mix you can think of. I’m not sure those are even real blueberries. Thank goodness I grew up and gave them a try. Now I love them and eat them about everyday!

I’m going to make these muffins again this week and this time I won’t half it. I’m so glad I found a recipe for something so yummy and good for you!

Whole Wheat Blueberry Muffins

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Ingredients

• 1 1/2 cups whole wheat flour
• 3/4 cup white sugar
• 1/2 tsp. salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil (or another neutral oil)
• 1 egg
• 1/3 cup milk
• 1/2 cup unsweetened applesauce
• 1 pint (2 cups) fresh or frozen blueberries (if using frozen do not thaw before)

Instructions

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

Recipe very slightly adapted from All Recipes