Healthy Blueberry Muffins (Mix)

---Dry---
2 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
---Wet---
3/4 cup 1% milk
1/4 cup unsweetened applesauce
2 large eggs
1 cup Vanilla Greek Yogurt
---Fruit---
1 1/4 cups blueberries (fresh or frozen)

Switch out the fruit for a nice change. Place the Dry Ingredients in a Jar and save for a day when you don't really want to work hard for some wonderful blueberry muffins, just dump in a bowl add the Wet Ingredients and Berries! Bam! Blueberry Bliss...

1. Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick spray. You'll have some extra batter though, so you can spray a second pan (3 or 4 cups) with nonstick spray, or make a few mini muffins instead.

2. In a medium bowl, whisk together the milk, sugar, applesauce, eggs and Greek yogurt. In a separate medium bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry ingredients to the wet ingredients and carefully stir with a rubber spatula until all is just about combined. Carefully stir in 1 cup blueberries.

3. Use an ice cream scoop or 1/3 cup measuring cup to portion the batter into the muffin cups. Sprinkle the tops of the batter with the remaining blueberries.

4. Bake until a toothpick inserted in the center comes out clean- 20 to 25 minutes. Cool for a bit, and then eat! These freeze well too.

Serving Size: Makes 16*/- Muffins

Number of Servings: 16

Recipe submitted by SparkPeople user DANNYBOYOH1.