Healthy Blueberry Muffins

Lately, I've been having a hard time getting my little guy to eat anything healthy.

He caught a cold last week, and every time this happens, all he agrees to eat is bread. Chips, muffins, toast, etc. No fruit, no veggies. So when this happens, I do my best to work with his taste buds.

That's when I found this recipe. I altered it a little bit, just to help the texture and taste a little.
It totally worked.
I made these yesterday, and he's eaten like six of them so far.

Healthy Blueberry Muffins

(Adapted from Jill McKeever)

Ingredients

• 3/4 cups low fat milk
• 1/2 cup natural applesauce
• 1 egg
• 1 Tbsp butter, softened
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 3/4 cup sugar (thinking I may substitute some of this with honey next time...)
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh or frozen blueberries (if you don't have any blueberries, you can always use raisins instead. still healthy, but much cheaper, especially in the cold months)

Directions
Preheat oven 400ºF degrees. Spray muffin pan with non-stick cooking spray or use cupcake liners.
Blend milk, applesauce, egg, and butter in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.
Makes 12 muffins.

Special Touch:
Mix 1/4 cup granulated sugar, 1/3 cup light brown sugar, 1 tsp cinnamon, and 2 Tbsp butter together. Sprinkle over muffins about halfway through baking for a crunchy, sugary topping.