Lightly sweet delicious Fresh Blueberry Muffins are chock-full of fresh berries and made healthier with whole wheat flour.
What says summer better than fresh fruit? Not much if you ask me and if you’re anything like me then you probably bring home an armful of it every time you visit the grocery store. I just can’t seem to get enough of it! So much so that few weeks ago I thought I might turn into a watermelon, I had been eating so much of it. The other day at the store I spotted a pint of fresh blueberries and I just knew we had to have muffins. I love a good muffin, honestly I could probably eat one everyday – ok let’s be honest I could probably eat two or three. These muffins are delicious, lightly sweet and chock-full of fresh blueberries. This recipe can be adapted almost infinitely to accommodate your favorite fruit, nut or baking chips, enjoy and happy baking!
Fresh Blueberry Muffins
Prep
Cook
Total
Yield 1 dozen
Ingredients
- 3/4 c all purpose flour
- 3/4 c whole wheat flour
- 1/2 c sugar
- 2 tsp baking powder
- 3 tsp flax meal
- 1 c milk
- 1/2 c applesauce
- 1 egg, extra large
- 1 c blueberries, I used fresh (frozen will work fine too)
Instructions
- Preheat your oven to 425º and spray a muffin tin or line it with 12 paper liners.
- In a large bowl combine the flour, sugar, baking powder and flax.
- In a separate bowl whisk together the milk, applesauce and egg.
- Add the wet ingredients into the dry until just moistened, then fold in the blueberries.
- Spoon the batter into the muffin tin and bake for 13-15 minutes.
- Remove from the oven and cool 5 minutes in pan, serve warm.
Notes
Recipe adapted from Antonia Lofaso
Courses Breakfast, muffin
What a great recipe….thanks for linking up @ CountryMommaCooks
I can’t think of anything that’s more divine than a freshly baked blueberry muffin. These look amazing! Thank you for sharing this recipe at our Summer BBQ Bash!