My whole family loves this recipe. I sometimes add only whole wheat flour, reduce the white sugar and/or add some brown sugar. Every time the muffins have come out great so it’s easy to adapt some of the flavors to your personal likes. I recently made these for my son’s Odyssey of the Mind team and some the kids came up to me wanting the recipe (love that they couldn’t tell there was whole wheat flour and applesauce in them). You know you’ve got a good recipe when a whole group of kids beg for more!
Whole Wheat Blueberry Muffins
1 cup whole wheat flour
½ cup all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon
1/3 cup canola oil
1/3 cup milk
1/2 cup unsweetened applesauce
2 cups fresh or frozen blueberries
1. Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners.
2. Whisk together the flour, sugar, salt, baking powder and cinnamon in a large bowl.
3. Whisk 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.
4. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean.