Happy Friday! This morning was pretty successful – A comfortable paced 6 mile run started off my day and when I got back home, I showered and hopped back into bed until Keira came into our room to wake us up at 7. I got in a nice 45 minute nap 🙂
The last few days I’ve been seriously craving muffins. I have no idea where this is coming from but I just want to sink my teeth into a fluffy, flavorful, sweet muffin. On our trip to Whole Foods today, I skimmed the bakery cabinet looking for a good muffin to buy. There were so many to choose from and they all looked like they were loaded with sugar and butter and it really turned me off. I decided to pass on the Whole Foods bakery muffins and opted to make my own when we got home.
Healthy Blueberry Muffins
1 1/3 cups whole wheat flour
2 tbsp. sugar
2 tsp. baking powder
1/4 cup unsweetened applesauce
1/2 cup milk – I used almond milk though I’m sure any milk would be just fine.
1 cup fresh blueberries (or thawed frozen)
1. Preheat oven to 400 degrees and lightly grease a muffin tin. I used the large muffin tins and only filled 4 with the amount of batter made.
2. Combine dry ingredients. Combine wet ingredients. Add wet to dry and mix until combined.
3. Gently fold in blueberries and fill each muffin tin about halfway. Bake for 12-15 minutes.
They were the perfect consistency – warm and soft on the outside and a tiny bit crunchy on the top. They were subtly sweet and tart at the same time. This certainly gave me my muffin fix for the day and the best part is I have 3 left to devour!!! I’ll be hiding them from Mike & Keira…