As I kid I loved blueberry muffins! We didn’t make them often so when we did they were extra special. This is a recipe I save for when I have a little extra time in the mornings. I have also made them the night before but they taste even better when they are hot out of the oven.
1 ¾ cups whole wheat pastry flour
½ cup sugar
1 cup applesauce
½ cup buttermilk
2 eggs, beaten
3 tbsp. canola oil
1 tsp. vanilla
1 cup blueberries
Directions: Preheat oven to 375F. Combine together flour and sugar. In a second bowl, whisk together applesauce, buttermilk, oil, and vanilla. Fold in dry mixture. Stir in blueberries. Pour into 12 muffin cups and bake for 25-30 minutes.
Anytime I am baking anything that requires a ”lighter” flour than typical whole-wheat flour (i.e. muffins, pancakes, cookies, cakes etc), I always use whole-wheat pastry flour instead of regular white flour. Whole-wheat pastry flour is made from the soft wheat berry versus the hard wheat berry that usually used for whole-wheat flour. It has less gluten and protein than normal whole-wheat flour, which gives it its light flavor and texture, but it still contains the entire wheat berry including the additional fiber and micronutrients we want. You can find it in the bulk section of many grocery stores or in the health food section or even by the usual flours in the baking section. After opening it I recommend storing it in a sealed container in the refrigerator or fridge to keep it fresh.
I usually pair these muffins with a glass of milk and a side of eggs to provide a good balance of carbs, protein, and fat. This is important to help maintain stable blood sugar levels and will help keep you feeling full longer.