I’m always looking for ways to use fresh berries this time of year, and that usually means a lot of pancakes, muffins and fruit salads.
I really love to make muffins for the family – especially healthy muffins – because they serve as both quick and easy breakfasts and as delicious snacks that both kids look forward too. I’ve found I can add mini chocolate chips to just about anything and they’ll scarf them down, no matter how healthy. So that’s my trick.
This batch, I made mostly mini-muffins so we can tote them along with us easily throughout our weekend excursions. I figured Adam could bring them as a snack for Piper when they come to watch me at the Rock-n-Roll Half Marathon on Sunday morning, and I’ll be happy to pop a few at the finish line too.
So, this is really a two-bowl-one-spoon (leave your dirty minds at the door, please) recipe, which I like.
Get out your dry ingredients and mix them together in a bowl. These are another perfect reason to use my favorite flour, King Arthur’s White Whole Wheat Flour.
Next, mix the wet ingredients in a small bowl. Natural applesauce, melted butter, milk (or buttermilk, if you have it) and an egg.
Blend them together and add blueberries.
Then, I generally add a half cup or so of mini chocolate chips, to sweeten everything up a bit. Totally not necessary, but the kids dig ‘em.
Mix it all up and fill muffin tins. I made some mini and some regular sized.
Sprinkle the tops with turbinado sugar – the easiest muffin topping in the world.
Bake at 350 degrees F for oh, roughly 17-20 minutes. The mini muffins only took about 15 minutes. Just look for the crowns to turn golden brown. The blueberries will be bubbly and oozing – delicious!
You can freeze these, or like our family, devour them throughout a lazy Saturday morning at home. Either way.
- 1 1/2 cups white whole wheat flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup melted butter
- 1 egg
- 1/3 cup milk or buttermilk
- 1/2 cup unsweetened applesauce
- 1 pint fresh or frozen blueberries
- 1/2 c. mini chocolate chips
- Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper liners.
- Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened.
- Lightly stir in the blueberries and chocolate chips.
- Spoon the batter into the prepared muffin cups, filling them 2/3 full.
- Bake muffins in the preheated oven until they rise and the tops are golden brown, about 17-20 minutes. A toothpick inserted into the center of a muffin should come out clean.