Baking: Cakes, Cookies, Muffins: Whole Wheat Blueberry Muffins

These tasty, satisfying, low-fat muffins are a hit!

Author: American Institute for Cancer Research - www.aicr.org
Date: December 27, 2012

Suggestions: Tossing unthawed frozen blueberries with two tablespoons of flour before adding them to the batter helps to keep them from turning the batter purple while the muffins bake.

Serves: 12 person(s)
Yield: 12 x muffins

Preparation Time: 20 mins
Cooking Time: 25 mins

Ingredients:

1 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 Tbsp + 1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
1 cup nonfat buttermilk *
2 Tbsp canola oil
2 Tbsp unsweetened applesauce
1 egg, lightly beaten
1 cup fresh or frozen blueberries

Directions:

Preheat the oven to 400ºF. Lightly spray a muffin tin with cooking spray.

In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice, and salt. In another bowl, whisk together the buttermilk, oil, applesauce, and egg.

Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix). Lightly stir in the blueberries.

Spoon the batter evenly into the prepared muffin cups. Bake in preheated oven until the tops are golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.

Variations:

* Note: Buttermilk can be replaced with one cup of nonfat yogurt; or make your own buttermilk by mixing one cup of nonfat milk with one tablespoon of lemon juice or vinegar (ingredient suggestions are not included in the nutritional analysis).

To freeze the muffins, store them in a zipper-lock storage bag and
they will keep for up to a month. To reheat frozen muffins in the
microwave, wrap them in a paper towel and heat on high for 30 seconds.