Here's the recipe for Lightened-Up Blueberry Muffins:
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup unsweetened applesauce
2 tbsp. canola oil
1 large egg
1 tsp. vanilla extract
1 cup fresh or frozen blueberries
Instructions:
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the applesauce, canola oil, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the blueberries.
Divide the batter evenly between the 12 muffin cups.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Serving size:
This recipe makes 12 muffins, with each serving being one muffin. However, the exact serving size may vary depending on individual preferences and appetites. Adjust the recipe quantities as needed to suit your specific needs.
