Blueberry Muffins
Author: Abel To Cook
Recipe type: Breakfast
Serves: 12
Ingredients
- ½ cup of all natural applesauce
- 2 tablespoons + ¼ tablespoon of Stevia (or Truvia)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh or thawed frozen blueberries (I used frozen)
- 2 cups of whole wheat flour (I use King Arthur’s)
- ½ cup skim milk
Instructions
- Preheat the oven to 375 degrees.
- Use cooking spray to coat the muffin pan.
- Cream the applesauce and Stevia with a hand mixer until smooth.
- Add the eggs, vanilla, baking powder and salt and mix until smooth.
- In a small bowl, mash ¾ of a cup of the blueberries with the back of a fork.
- Add the mashed blueberries to the batter and mix until smooth.
- Add half of the flour and half of the skim milk. Mix on the lowest setting until smooth.
- Add the remaining half of the flour and skim milk and mix on the lowest setting until smooth.
- Gently fold the remaining ¾ cups of whole blueberries into the batter by hand with a large spatula.
- Use a large spoon to fill the muffin cups about ¾ full.
- Bake until tops are golden brown for about 25 minutes. Insert a toothpick into a few of the muffins to make sure they’re done. The toothpick should come out clean, with no batter on it.
- Let the muffins cool in the muffin pan for 30 minutes before you turn them out.
