Healthy Blueberry Muffins

This simple recipe is for breakfast or dessert. I made so many, we snacked on them all day long.

This past week, I picked up a 1/2 pint of organic blueberries from my local CO-OP just to bake muffins. My family absolutely loves blueberry muffins, so I wanted to spoil them just a bit. Instead of baking regular size muffins, I got out my fun mini-muffin pan and made a load of muffins. It made it so much easier to snack on them through out the day and we had just enough for breakfast the next morning.

HERE’S ALL YOU NEED

• 3/4 cups low fat milk
• 1/2 cup natural applesauce
• 1/4 cup healthy egg substitute or 1 egg
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh blueberries

Preheat oven 400F degrees. Spray muffin pan with high heat cooking spray.

Blend milk, applesauce, egg substitute in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.

HANDY TIP
Use a small cookie dough scoop to portion out the batter. It really does make it easy and they’re fun to use.

Try these breakfast treats out on your family and come back to let me know what they thought.