My First Foray into Pioneer Woman Cooks - Blueberry Muffins

Everyone raves about Pioneer Woman and her recipes.

Up until now, I haven't made any of her recipes but delivery of the new range and a (possible) final batch of blueberries from the farmers market, I decided muffins would be a great inaugural recipe.

My selection was her "Dairy Contest Finalist Recipe: The Awesome-est Blueberry Muffins" with some modifications to try to make them a little more healthy. None of the changes impacted the taste. Click on the link above to see the original recipe. My version is below.


Variation on PW Blueberry Muffins

Ingredients
2 cups all purpose flour
1 cup minus 2 tablespoons whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
1 cup sugar
1/2 cup applesauce
1 egg
1 generous cup plain, low fat, unflavored yogurt (I put in a bit more)
2 1/2 cups fresh blueberries
Vanilla Extract
Pam, for greasing muffin tins
Washed Raw Cane Sugar

Directions
Preheat oven to 385 degrees.

In a large bowl sift flour, baking soda, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt.

Add the dry ingredients and stir to a count of 10. (At this point the batter was still quite dry so I added a bit more yogurt and applesauce).

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to sprayed muffin pans. Sprinkle remaining berries on top and press down lightly.

Sprinkle Washed Raw Cane Sugar over top of each muffin.

Bake 20 to 25 minutes and allow to cool completely.

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