Ingredients
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1 3/4 cups flour
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3/4 cup light brown sugar
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1/2 cup whole wheat flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon nutmeg
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1 teaspoon ground cinnamon
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1 1/4 cups low-fat buttermilk
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1 1/4 cups unsweetened applesauce
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1 teaspoon vegetable oil
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1 teaspoon vanilla extract
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1 1/2 cups fresh blueberries
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1 large egg
Instructions
- Preheat oven to 400 degrees.
- Lightly coat a 16-cup muffin pan with cooking spray.
- Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
- Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
- Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
- Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
- Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.