Blueberry Muffins, redone

I am not a health nut.
Let's just get that out there.

But every once in a while I realize I can be sneaky and pack a little more nutritional punch into whatever it is I am eating, or feeding the fam.

We love some good blueberry muffins. Have been known to polish off a good half dozen between us when they come out of the oven.

I made some the other day, and on a whim decided that if I revamped the recipe a little, mostly for Kaelyn, I may be able to eliminate a little oil, sub in some whole wheat flour, and get in that extra serving of fruits and grains that are not included in her Goldfish crackers or YoBaby yogurts.

I had no idea how they would turn out, but I was pleasantly surprised... (and because I'm obsessed with it and think you should be too, you really should try fresh strawberry orange juice, thus the pulpy glass shown here... its sooo good!)

Here you go, kids. Snack on!


Blueberry Muffins

3/4 c. sugar
1 1/2 c. fresh blueberries
1 c. pecans or almonds, chopped (optional)
1 c. all purpose flour
1 c. whole wheat flour
1 T. baking powder
1/2 c. milk
1/2 c. apple sauce
1 egg

Preheat oven to 400 degrees. In a large bowl, mix together flour, baking powder, and sugar. In another bowl, whisk together milk, apple sauce, and egg. Pour into flour mixture and stir until just blended.

Gently fold in blueberries (and nuts, if desired) into mixture. Divide batter into greased muffin cups. Sprinkle each muffin with a little sugar before baking. Bake for 20 - 25 minutes or until they test done.

xoxo dae