Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants, fiber, and essential minerals, while maintaining the tender lightness produced by white flour. These muffins are at their tastiest while still warm from the oven.
Read the post Dream Muffins for more of Ellie's tips on making your favorite bakery-style treats both healthful and delicious.
Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.
In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.
In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated. Gently fold in the blueberries.
Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Pair the muffins with Spinach-Mushroom Frittata and Cherry, Kiwi & Mango Salad for a healthy weekend brunch.
nutrition information (per serving):
6, Fat Calories
50, Saturated Fat
4, Monounsaturated Fat
33, Polyunsaturated Fat
Photo: Scott Phillips