Blueberry Muffins

These scrumptious muffins have a slight tartness. Gently fold in the blueberries to keep your batter from turning purple.

Ingredients

1 cup flour
1 cup oats
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup unsweetened applesauce
½ cup sugar
2 egg whites
½ cup water
1 cup blueberries, frozen

Directions

Wash hands with warm, soapy water.
Spray a 12 cup muffin tin with cooking spray and preheat oven to 350°F.
Mix flour, oats, soda, cinnamon and salt together.
Add applesauce, sugar, egg whites, and water. Mix until well blended.
Fold in blueberries.
Bake at 350°F for 20-25 minutes or until tops are lightly browned.

Makes 12 servings

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.