Whole Wheat Blueberry Muffins

Now that summer is here and fresh fruit is so plentiful, I have been making muffins to take with me to work instead of granola bars.  Gotta change things up every now and then ya know :)

I've posted a couple of Blueberry Muffin recipes here on my little blog, like Blueberry Cream and Best Ever Blueberry Muffins (they won me a blue ribbon at our County Fair a couple of years ago!), but I thought I would make a healthier version this time.  I ground soft white wheat that I purchased from our local Farmer's Market in my Wondermill.  If you don't have a wheat grinder, I recommend using Bob's Red Mill or King Arthur brands of flour.
These muffins were quite yummy and better for you too!  Give them a try :)

Whole Wheat Blueberry Muffins

Recipe from Skinnytaste

1 cup applesauce

2 cups whole wheat flour (I used freshly ground soft white wheat)

1/2 cup sugar

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups blueberries

1 large egg, beaten

1 tsp. vanilla

2 T butter, melted

raw sugar for sprinkling on top

Preheat oven to 325 degrees.  Line muffin tin with paper liners.

Combine flour, sugar, baking soda and salt in a large bowl.  Whisk together.

In a medium bowl, mix egg, melted butter, vanilla and applesauce.  Add to the flour mixture and stir just until blended.  Fold in blueberries.  Scoop into muffin liners with a large ice cream scoop. Sprinkle with raw sugar if desired.  Bake 20-25 minutes or until a toothpick inserted comes out clean.