I love blueberries. I love them so much that I put in a small blueberry garden in my yard. One of my favorite things to do throughout the summer time is to get up in the morning and pick a handful of blueberries to throw into my granola - and let me tell you, there is nothing better than a just picked, ripe blueberry!! Towards the middle of summer the blueberry bushes are weighed down with all of the amazing plump berries and we are able to pick them by the handfuls. So yummy. Then it becomes muffin time.
INGREDIENTS:
3/4 Cup Milk
2 TB. Canola Oil
2 Egg Whites
1/4 Cup Applesauce
2 TB Honey
2 Cups Whole-Wheat Flour
1 TB. Baking Powder
1 TB. Vital Wheat Gluten
1 tsp Salt
1 Cup Blueberries
DIRECTIONS:
Preheat Oven to 400 degrees. Line Muffin tins with cupcake papers.
Beat milk, oil, egg whites, applesauce and honey. Stir in flour, baking powder, gluten and salt and mix until just moistened. Fold in blueberries
Divide batter among muffin cups. Bake until golden brown - about 15 minutes. Immediately remove from pan and put on a cooling rack.
