Blueberry muffins

Yup, that’s right, yet another muffin recipe here! We are making muffins at least twice a week in this kitchen. They are great for breakfast and snacks and sometimes even for a quick lunch. We make all our muffins with whole wheat flour to bump up the fibre and limit the amount of sugar added, in most muffins I keep the sugar to 1/4 cup only. This recipe calls for a little bit more but you could easily cut back if you wanted to. The blueberries, applesauce, cinnamon and vanilla add a touch of sweetness here too.

To create a complete meal with this muffin as the star, simply add a fruit or vegetable and a source of protein. I often serve muffins with fruit and natural nut butter (almond or peanut) or Greek yogurt at breakfast time, with a hard boiled egg and carrot sticks for lunch and with 1/2 a banana or other fruit for snack.

These muffins are super versatile and could work with any fruit in place of the blueberries! Try raspberries, strawberries, apple or peach.

Blueberry Muffins

Makes 12

Dry ingredients

2 cups whole wheat flour

1/2 cup brown sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

Wet ingredients

1/3 cup vegetable oil (I used canola oil)

1/2 cup milk (I used unsweetened almond milk)

1/2 cup applesauce, unsweetened

1 tsp vanilla

1 egg

1 cup blueberries (fresh or frozen)

Directions:

• Preheat oven to 375 degrees and grease or line 12 - cup muffin tin

• In a medium bowl, combine dry ingredients

• In a large bowl, combine wet ingredients

• Add dry ingredients to wet and stir until just combined. Fold in blueberries.

• Fill muffin cups and bake for 18-20 minutes or until tester comes out clean