I know Thanksgiving is quickly approaching and blueberry muffins aren’t exactly a typical traditional Thanksgiving food. Well, the truth is I ran out of time for doing a Thanksgiving recipe. I am working this entire week (including the holiday) and then headed on a 4 hour drive to see my family on Thursday evening. So, I won’t even be cooking on Thanksgiving, I’ll be driving up as the table is set. I’m sorta bummed about this, but sometimes it is what it is. I promise next year to make something totally delicious. However, these muffins were super yummy. They would be good for a brunch or breakfast side dish the day after Thanksgiving. Maybe you could put one in your purse for a power snack during black Friday shopping.
These muffins are surprisingly moist and flavorful. The are a whole grain, light on fat, oatmeal loaded and fruit filled delight. A great choice for those wanting to enjoy a muffin without any of the guilt. Hope everyone has a wonderful Thanksgiving, enjoy the day. There are so many things to be thankful for.
Yield: 12 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tablespoons canola oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
Preheat oven to 375°. Line a 12 cup muffin tin with baking cups. I like to use parchment paper cups, because the batter doesn’t stick to the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. Whisk together.
In a medium bowl combine applesauce, buttermilk, brown sugar, oil and beaten egg. Mix well.
Next add applesauce mixture to the dry ingredients and stir until just combined. Do not over-stir. Fold in blueberries.
Fill muffin cups with batter, divided evenly until all batter is used. Bake for 15-18 minutes, or until toothpick inserted into muffin comes out clean.
Adapted from: joythebaker