Whole Wheat Wild Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
2 cups whole wheat pastry flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 cup sugar |
2 eggs |
3/4 cup milk |
1/4 cup applesauce |
1/4 cup honey |
1 cup wild blueberries (fresh or frozen) |
Directions:
1. Preheat oven to 350°F Grease 12 muffin tins.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and sugar.
3. In a separate bowl, lightly beat the eggs. Whisk in the milk, applesauce, and honey.
4. Pour the wet ingredients over the dry ingredients. Stir just until the flour is completely incorporated. Gently fold in the blueberries.
5. Divide the batter into prepared muffin tins. Bake 18-20 minutes, until tops turn golden brown. Let muffins cool before removing from pan.
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