Blueberry Muffins

Zak and I love blueberry muffins, so naturally, when I got a big box of them last week, decided to make some. I looked around for awhile for a healthier version, and finally stumbled across the one I tried out. They were delicious, moist and will be made again soon. Plus, they are under 100 calories for each muffin, not bad at all!

1 3/4 c. flour

3/4 c. light brown sugar

1/2 c. whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. nutmeg

1 tsp. cinnamon

1 1/4 c. low fat buttermilk

1 1/4 c. unsweetened applesauce

1 large egg

1 tsp. vegetable oil

1 tsp. vanilla

1 1/2 - 2 c. fresh blueberries

1. Preheat oven to 400 degrees; lightly coat muffin pan with cooking spray, or place baking cups in pan.

2. Mix together 1 1/2 c. flour, sugar, whole wheat flour, baking soda, baking powder, salt, nutmeg and cinnamon in large bowl. Make a well in the center of the mixture.

3. Whisk together buttermilk, applesauce, egg, oil and vanilla in a medium bowl.

4. Lightly coat the blueberries by tossing them with the 1/4 c. flour in a small bowl.

5. Pour the buttermilk mixture into the flour mixture and stir until batter is just moistened. Fold in the blueberries.

6. Divide the mixture evenly among muffin cups. Bake for about 20 minutes.

This recipe made 24 beautiful, similar-sized muffins.