This week I decided to bake some muffins for my breakfasts.  I have plenty of recipes I would like to try so I just randomly chose this one out of the many I had marked.  These were especially convenient because the only ingredient I needed to buy was blueberries.  I wasn’t sure quite what to expect since I already have a favorite blueberry muffin recipe and I didn’t know how these would compare.  With the whole wheat flour, oatmeal, and very little fat, I was afraid they would taste like health food.  There was no need to worry though, these were great!  The flavor was fantastic – the little bit of cinnamon goes a long way.  The oatmeal provided a really fabulous hearty texture, and the applesauce kept them wonderfully moist.  In other words, these can stand up against my other favorite not-so-healthy muffins any day.  And even better, I don’t feel guilty grabbing a second one!

Oatmeal Blueberry Applesauce Muffins
Yield: 12 muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp. canola oil
1 large egg, lightly beaten
3/4 cup blueberries, fresh or frozen (I highly recommend fresh!)

Preheat the oven to 375 degrees F.  Line a muffin pan with paper liners.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon.  In another bowl combine the applesauce, buttermilk, brown sugar, oil and egg.  Make a well in the dry ingredients and add in the applesauce mixture.  Stir together just until all dry ingredients are incorporated.  Gently fold in the blueberries with a rubber spatula.

Divide the batter evenly between the prepared muffin cups.  Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.

Source: adapted from Joy the Baker