Whole Wheat Blueberry Muffins
Ingreadient
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1 ½ cups whole wheat flour
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¾ cup white sugar
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½ teaspoon salt
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2 teaspoons baking powder
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⅓ cup vegetable oil
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1 large egg
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⅓ cup milk
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½ cup unsweetened applesauce
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1 pint fresh blueberries
Direction
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
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Whisk flour, sugar, salt, and baking powder together in a large bowl.
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Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth; stir into flour mixture until just moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling each about 2/3 full.
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Bake in the preheated oven until muffins rise and tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
