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.