Hearty Blueberry Muffins
Adapted from Strive For Five.
Yield: 40 Muffins
Ingredients
3 Cups (750 mL) All-purpose flour
3 Cups (750 mL) Whole-wheat flour
1 Cup (250 mL) Flax flour or flax meal
3 Tbsp (45 mL) Baking powder
1 tsp (5 mL) Baking soda
1 tsp (5 mL) Salt
4 Eggs
1 ½ Cups (375 mL) Canola oil
2 Cups (500 mL) Brown sugar, lightly packed
3 ½ Cups (875 mL ) Applesauce, unsweetened
2 Cups (500 mL) Blueberries, frozen
Directions
Preheat oven to 375°F. 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, 1 ½ cups of 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.
