Blueberry muffins are pretty much a classic. In any good bakery you can find a berry muffin, most of the time it's blueberry. I know when I worked at Moguls in Whistler the blueberry muffin was our biggest seller. I'd make at least 2 batches of 24 every morning and by noon they were almost gone. It's quite a good breakfast, especially on the way up the ski hill!
There's no more ski hills in my life now, but I still love my blueberry muffins! The basic of this recipe is my go-to muffin recipe, easily adaptable, and it's low fat and packed with protein. It's from the "Healthy Oven" baking book, by Sarah Philips. Here's what you'll need:
1 1/2 cup whole wheat PASTRY flour, or all-purpose. 3/4 cup quinoa flakes 1/3 cup ground flax sseds 1 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp baking soda 1/8 tsp salt
3/4 cup unsweetened applesauce 1/2 cup maple syrup 1 egg 1 1/2 TBSP canola oil 1 tsp vanilla extract
3/4 cup frozen blueberries
Set your oven at 350F and set the rack in the middle. Spray a muffin pan with canola oil. In a large bowl, mix all the dry ingredients and set aside. In another bowl, mix all the wet ingredients and whisk until frothy, about 2 minutes. Make a well in the dry mix, add the wet and stri until just combined. Add the blueberries and mix lightly. Carefull not to overmix otherwise your muffins will be a bit tough. Bake fo 22-25 minutes, until a kinfe inserted in the middle comes out clean. *My oven is a bit "difficult", it doesn't brown things easily, so for the last 2 minutes I turned on the broiler. But if you do this DON'T WALK AWAY!! Cool for 10 minutes in the pan, unmold and cool completely on a rack.