Hearty Blueberry Muffins
Adapted from Strive For Five.
Yield: 40 muffins
3 cups/750mL All-purpose flour
3 cups/750mL Whole-wheat flour
1 cup/250mL Flax flour or flax meal
3 tbsp/45mL Baking powder
1 tsp/5mL Baking soda
1 tsp/5mL Salt
1 1/2 cups/375mL Canola oil
1 1/2 cups/375mL Brown sugar, lightly packed
3 1/2 cups/875 mL Applesauce, unsweetened
2 cups/ 500mL Blueberries, frozen
1/2 cup/125mL Brown sugar, lightly packed
In a large mixing bowl, mix the 3 flours, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs; add the oil, brown sugar, and applesauce.
Add the liquid ingredients to the dry ingredients and mix until blended or until the dry ingredients have been moistened.
Gently fold the blueberries into the batter.
Pour into the muffin cups, filling each muffin cup 2/3 full. Sprinkle the remaining 1/2 cup (125 mL) of brown sugar over the 40 muffins.
Bake 20–30 minutes, until lightly browned and a toothpick inserted in the centre comes out clean.