Whole Wheat Blueberry Muffins

We had some overnight guests this week, and I wanted to make something light for breakfast because we had a heavy dinner the night before.  These were quick and easy, and paired with some fresh fruit, made for a delicious breakfast!

Whole Wheat Blueberry Muffins (from Skinny Taste)

You will need:

• 1 cup unsweetened applesauce
• 2 cups whole wheat flour (the original recipe calls for whole wheat pastry flour.  I couldn't find this and instead used white whole wheat flour)
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh blueberries
• 1 large egg, beaten
• 1 tsp vanilla
• 2 tbsp melted butter

Preheat oven to 325 degrees.

In a large bowl, combine flour, sugar, baking soda, and salt.

In a medium bowl, combine applesauce, egg, vanilla, and melted butter.  Add to the flour mixture and stir just until well blended.  If your batter seems too dry at this point (mine did), add a few tablespoons of milk.  Fold in blueberries.

Pour batter into 12 lined muffin tins.  Bake for about 25 minutes, or until a toothpick inserted comes out clean.  Cool slightly before serving.