Whole Wheat Blueberry Muffins Recipe

Last week Shelly and I were at the local farmer’s market and they were having a 65% off sale on fresh, jumbo-sized blueberries. We purchased 7 lbs. of blueberries and froze most of them for later use. However, we did use a pint of them to make this delicious blueberry muffins recipe.

Muffins are one of those things that freeze really well. If desired, once they’re cool you can wrap them individually and then place them into a large freezer storage bag. We store our’s in the freezer for up to 3 months. When needed, just thaw in the refrigerator for 3-4 hours or at room temperature. You can then reheat them in the microwave if you want to enjoy them warm.

Whole Wheat Blueberry Muffins Recipe

1 1/2 cups whole wheat flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1/2 cup unsweetened applesauce
1 pint fresh blueberries
paper muffin cup liners

Preheat your oven to 350 degrees F. Line your baking pan with the paper muffin cup liners; set aside.

In a large mixing bowl sift together the whole wheat flour, granulated sugar, salt and baking powder until combined.

In a large mixing bowl beat together the vegetable oil, large egg, milk and the unsweetened applesauce until creamy. Stir this mixture into your first bowl until all ingredients are well-combined. Stir in the fresh blueberries by hand so that they’re distributed throughout the batter. Spoon batter into your prepared baking pan.

Place baking pan into a preheated 350 degree oven and bake for approximately 14-16 minutes or until done. The muffins with be a light, golden-brown color and firm in the center. Remove and let cool on a wire rack.

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