These muffins go really fast in my house, so I always double the recipe. Sometimes triple. I am always focused on making food that not just tastes good, but is also good for you. Therefore I use a healthier oil, and some applesauce for added moisture. Whole wheat or spelt flour is always used so that I can cut back on the white flour.
For the taste, the vanilla extract really makes the flavor pop, and I always use the real vanilla. No fake stuff for me! Fresh blueberries are also better than frozen, but only when they are really fresh and available...
Also, don’t forget to use muffin liners, because you do not want to spend half your day cleaning up the crusty mess on the bottom of the tin!. An even more efficient, super easy way to clean up is to line a large cookie sheet with a sheet of foil and place sturdy liners (double them up) on top. When you are done baking, you simply pick up the muffins and toss out the foil, and Voila! A super clean baking pan!
Ingredients:
¼ cup light olive oil
¼ cup unsweetened applesauce
1 tsp vanilla extract
1 cup white sugar (or you can use some blue agave for a natural low glycemic sweetener. Adjust to taste because it is sweeter than sugar).
2 eggs
½ cup milk
1 cup whole wheat or spelt flour
1 cup white flour
2 tsp baking powder
½ tsp salt
1 cup fresh or frozen blueberries
Directions:
1) Preheat oven to 350 degrees F (175 degrees C).
2) Line muffin holder
3) Sift flours, baking powder and salt together into separate bowl
4) In a second large bowl mix together sugar, oil, applesauce, vanilla, and milk
5) Beat the eggs into the batter, and mix well
6) Add the flour mixture and mix till well blended
7) Pour in the blueberries and fold into batter
8) Spoon batter into muffin cups 2/3 of the way full
9) Bake at 350 for 20-25 minutes or until done. (do the toothpick test)
10) Have some patience, and let cool!
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