Blueberry Muffins

These homemade blueberry muffins are to die for delicious.  The best part is that they use ingredients that are a bit healthier like half wheat flour instead of all white flour and applesauce instead of butter.  I am addicted to these muffins.  I love making the jumbo muffins instead of the regular sized muffins.  This recipe yields about 7 jumbo muffins or 12 regular muffins.  I have to thank my friend Myisha for giving me this great recipe. This recipe originated from Becky Hammond.


Blueberry Muffins


Ingredients:

4-1/2 oz. (1 cup) unbleached all-purpose flour
4 oz. (1 cup) whole-wheat flour
2 tsp. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda
2 large eggs
3/4 cup granulated sugar (1 cup tastes even better)
1/4 cup canola oil
1 cup natural unsweetened applesauce (sweetened works just as well)
1-1/2 tsp. finely grated lemon zest
1 tsp. pure vanilla extract
3/4 cup low-fat buttermilk
1-1/2 cups fresh blueberries (I use frozen so they don't bleed too much)


Directions:

Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan or a 6 cup jumbo muffin pan with cooking spray.

In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.

In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated. Gently fold in the blueberries.

Divide the batter among the muffin cups, filling them to the top (even with the jumbo muffins). Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.