Blueberry Muffins
Recipe type: Breakfast
Serves: 12
  • 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
  1. Preheat the oven to 375 degrees.
  2. Use cooking spray to coat the muffin pan.
  3. Cream the applesauce and Stevia with a hand mixer until smooth.
  4. Add the eggs, vanilla, baking powder and salt and mix until smooth.
  5. In a small bowl, mash ¾ of a cup of the blueberries with the back of a fork.
  6. Add the mashed blueberries to the batter and mix until smooth.
  7. Add half of the flour and half of the skim milk. Mix on the lowest setting until smooth.
  8. Add the remaining half of the flour and skim milk and mix on the lowest setting until smooth.
  9. Gently fold the remaining ¾ cups of whole blueberries into the batter by hand with a large spatula.
  10. Use a large spoon to fill the muffin cups about ¾ full.
  11. 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.
  12. Let the muffins cool in the muffin pan for 30 minutes before you turn them out.