After we shopped 'til we dropped (almost literally), we went back to my house for some coffee and a snack. I had made these muffins for myself for breakfast, and my mom decided she wanted to try one. I told her she probably wouldn't like them because they aren't traditional blueberry muffins we all love. Instead, they're packed with whole wheat flour, a Splenda sugar blend and coconut milk. Not the best combination, but they're healthy and satisfied my craving.
Needless to say, she took a bite and laughed.
- 1 1/2 cups whole wheat flour
- 3/4 cup white sugar (I used Splenda sugar blend)
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/3 cup vegetable oil
- 1 egg
- 2/3 cup regular or coconut milk
- 1/2 cup unsweetened applesauce OR Smart Life butter, slightly melted
- 1 cup frozen blueberries
Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, egg, milk, and applesauce OR slightly melted butter together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
Source: Adapted from All Recipes