I can't believe Summer is almost over! It has been a whirlwind of weddings, bachelorette parties, bridal showers, and mini vacations. Tis the season! As much as I love being on the go I am so glad things are going to start slowing down. It felt so good this past weekend to sleep in my own bed, read the Sunday paper, and clean house.
Next weekend is Labor Day and my husband's cousin, her husband, and their daughter are coming to stay with us. I wanted to prep a few things ahead of time so I decided to use up some fresh blueberries and make Blueberry Vanilla Muffins. I am going to freeze the muffins and pull them out Friday to thaw. I consulted my mom on the proper method for freezing a baked good. She said completely letting the baked good cool is a MUST and to then freeze them in a Ziplock or a tupperware. This muffin would be a perfect grab and go breakfast. It is not too sweet but sweet enough!
1 cup all purpose flour 2 tbsp no sugar-added applesauce
1 cup whole wheat flour 1 tsp vanilla extract
1/3 cup sugar 1 cup of vanilla low fat yogurt
1 tsp baking powder 1 large egg, lightly beaten
1 tsp baking soda 1 1/2 cups of fresh or frozen blueberries (divided)
1/4 tsp salt 1 tbsp sugar
1/4 cup freshly squeezed orange juice
Preheat oven to 400 degrees. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine orange juice, apple sauce, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries.
Spray muffin tin with cooking spray. Spoon batter into muffin tin until 3/4 of the way full. Divide remaining 1/2 cup blueberries between the muffins; sprinkle 1 tbsp sugar evenly over the muffins.
Bake for 17-19 minutes or until fork inserted in center comes out clean. Remove muffins from pan and let cool.
*This recipe is adapted from "The Complete Cooking Light Cookbook"
These muffins are great on their own but a small amount of butter would make them that much better! I hope you enjoy!