Whole Wheat Blueberry Muffins

VeggieYogi ♦ February 20, 2012 ♦ Leave a comment

Unlike the muffins you’ll find in most stores and restaurants, these little guys are actually good for you and they are delicious!  They are made with whole wheat flour so they provide lots of fiber, they include very little sugar, and blueberries are high in antioxidants and other important vitamins.

As I was preparing to make these muffins I did some research on the difference between brown sugar and white sugar. I had always thought that brown sugar was better for you. Turns out however that most brown sugar you find in the stores is actually just white sugar with molasses added, so it is not any less refined than white sugar. It does provide a slightly different taste though so I have used it in this recipe.

The recipe was adapted from Jill Silva’s recipe this week in the Kansas City Star’s 913 Diversions. I replaced the 3/4 cups of white sugar with 1/2 cup of brown sugar and 1/2 cup of unsweetened applesauce.

Here’s what you’ll need:
1 cup all-purpose flour
1 cup whole wheat flour
2 cups fresh or frozen blueberries
1 tbsp baking powder
1/4 tsp salt
1/3 cup softened butter
1/2 cup brown sugar
1/2 cup unsweetened apple sauce
3 egg whites
1/2 cup 1% or skim milk
1 tsp vanilla

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Pre-heat oven to 375 degrees. Spray muffin tins with non-stick spray or insert muffin liners.Sprinkle a tablespoon of flour over the blueberries and toss to ensure they are coated with the flour.

Place all-purpose and whole wheat flour in a bowl and mix together. Add baking powder and salt and stir well.

In a separate bowl place softened butter and brown sugar. Mix together until smooth.

Add in apple sauce and mix together.Then beat in the egg whites.

Stir in the milk and vanilla.

Stir in the flour mixture

Add blueberries and mix in carefully so as not to break the blueberries.

Spoon into muffin cups.Bake for 25 minutes or until lightly browned on top.

Serve and enjoy!