Finding both a delicious and healthy recipe for blueberry muffins has been tough. We've tried tons of differnent recipes; most leave you with a muffin thats way too dense, dry, or chewy. A muffin consistency should be light, cake-like in texture, and above all else, have FRESH, juicy, delicious blueberries. I want mini-blueberry explosions in my mouth every time I bite in! These wonderful muffins will give you just that. Not too dense, and perfect to munch on at any point in the day! We adapted our recipe from Eat Skinny, Be Skinny.
2 cups whole wheat flour
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup turbinado sugar
1 teaspoon vanilla
1 cup hemp milk
3 tablespoons applesauce
1 cup fresh, ripe blueberries
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, baking powder, salt, and sugars.
Add milk and vanilla, stirring after each to combine.
Add applesauce to mixture and combine completely.
Finally, using a wooden spoon, gently fold in blueberries. Do not over-mix! You want your blueberries to stay intact and your batter to stay fluffy.
Spoon batter into 12 lined or greased muffin tins, filling about 3/4 of the way full.
Bake for 20-25 minutes.