Lightened-Up Whole Wheat Blueberry Muffins

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!