Applesauce Wheat Blueberry Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Steps:

• Preheat oven to 400 degrees.
• Lightly coat a 16-cup muffin pan with cooking spray.
• Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
• Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
• Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
• Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
• Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.