Last week William wanted to make blueberry muffins and I just happened to have some blueberries in the freezer. We found a recipe and I asked him if we should add something different to the muffins. He asked for applesauce, so we substituted it for half of the oil. We also used raw (turbinado) sugar and reduced the amount called for in the original recipe, which was 1 cup. Reducing it didn’t affect the taste or texture in my opinion. The muffins turned out great! We made a huge batch together and froze some for later.

Will’s Blueberry Muffins

4 c. whole wheat pastry flour (can use half all-purpose, half whole wheat if desired)
3/4 c. turbinado sugar
6 tsp. baking powder
1 tsp. salt
2 c. fresh blueberries
2 c. milk
1/3 c. canola oil
1/3 c. unsweetened applesauce
2 eggs, slightly beaten
In a large bowl combine flour, sugar, baking powder and salt. Stir in blueberries. Stirring them into the dry ingredients kept them from dying the batter blue! Combine milk, oil, applesauce and egg and beat with a fork to mix. Pour in milk mixture and stir quickly with a fork until just moistened. The batter will be a bit lumpy. Spoon batter using rounded 1/4 cup into muffin liners or sprayed muffin pan. Sprinkle tops with cinnamon and sugar if desired. 
Bake 20 to 25 minutes or until golden at 400 degrees Fahrenheit. 
Let cool 5 minutes and remove from muffin tin. Enjoy!


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