Delightful Blueberry Muffins
2 cups of all-purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 Tbsp unsalted butter , softenened
1/4 c unsweetened applesauce
1 cup sugar
2 large eggs
1 1/2 cup yogurt(plain, lemon, vanilla, blueberry, Mixed....be creative!!)
1 teaspoon grated lemon peel(if using PLAIN yogurt, if using flavored this can be omitted)
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy, add in applesauce and mix. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel(if using).
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Using 3 standard 6-muffin muffin pans.(I made 12 big muffins and 20 mini muffins) Coat each muffin cup lightly oil or butter. Or use one of those convenient vegetable oil sprays. Fill each cup to the top. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.