Whole Wheat Blueberry Muffin

As a kid, I knew it was a holiday morning when the house smelled great with all the special food mom made. Holiday mornings' breakfast and brunch always had yummy baked goodies like oven fresh cookies or cupcakes. Gone are days when between me and my sis alone, we would finish up a dozen cupcakes in a single day :) :) :) Also, gone are the days when we can enjoy calorie laden baked goodies, guilt-free.
But, I still keep up my mom's tradition of making holiday mornings special....with my touch of healthy substitutes and all the same flavor.

Happy Holiday Weekend To All

Whole Wheat Blueberry Muffin Recipe
Servings- Makes 12
1.5 cup whole wheat flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/3 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup oil (optional can be substituted with applesauce)
1/2 cup blueberries
1/4 cup chopped almonds

• Preheat oven at 350 deg.
• Sift together all dry ingredients - wheat flour, sugar, baking powder, baking soda, salt in a bowl.
• Whisk together egg, applesauce, oil, buttermilk until smooth in another bowl.
• Incorporate the dry ingredients mix in batches and stir well.
• Spray a muffin pan with PAM and fill each muffin cup 2/3 full with batter. Top with chopped almonds.
• Bake for 20 min

These blueberry muffins can be stored in fridge for a week. Individually wrapped, they freeze well for months. Also I made these with no oil and all applesauce.

Happy baking and hope all had a yummy July 4!