We were out of regular flour and sugar but had a bunch of blueberries that needed to be used. So we pulled out the whole wheat flour, ran across the street to borrow some sugar, improvised on the recipe a little bit and came up with some healthy and tasty blueberry muffins. (original recipe is from BHG).
Lightened-Up Whole Wheat Blueberry Muffins
1 cup milk
1/4 cup plus 2 T applesauce
1/2 tsp vanilla
2 eggs whites or 1 egg
2 cups whole wheat flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup fresh, frozen or canned (drained) blueberries
Heat oven to 400 degrees and spray muffin pans (makes 12 muffins). Mix milk, applesauce, vanilla and eggs whites in a bowl with a fork. Stir in flour, sugar, baking powder and salt with a spoon just until combined (batter should be lumpy). Gently stir in the blueberries. Divide among muffin cups. Bake 15-20 minutes till golden brown, immediately remove from pan and emjoy!