I've posted a couple of Blueberry Muffin recipes here on my little blog, like Blueberry Cream and Best Ever Blueberry Muffins (they won me a blue ribbon at our County Fair a couple of years ago!), but I thought I would make a healthier version this time. I ground soft white wheat that I purchased from our local Farmer's Market in my Wondermill. If you don't have a wheat grinder, I recommend using Bob's Red Mill or King Arthur brands of flour.
These muffins were quite yummy and better for you too! Give them a try :)
Whole Wheat Blueberry Muffins
Recipe from Skinnytaste
1 cup applesauce
2 cups whole wheat flour (I used freshly ground soft white wheat)
1/2 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups blueberries
1 large egg, beaten
1 tsp. vanilla
2 T butter, melted
raw sugar for sprinkling on top
Preheat oven to 325 degrees. Line muffin tin with paper liners.
Combine flour, sugar, baking soda and salt in a large bowl. Whisk together.
In a medium bowl, mix egg, melted butter, vanilla and applesauce. Add to the flour mixture and stir just until blended. Fold in blueberries. Scoop into muffin liners with a large ice cream scoop. Sprinkle with raw sugar if desired. Bake 20-25 minutes or until a toothpick inserted comes out clean.