Happy Fourth of July! It's so nice to have a mid-week holiday with a day off to spend with my family. I've tried to keep the agenda clear for the most part so we can just relax and enjoy the day starting with a big breakfast and perhaps an extra cup of coffee :) With most weekday mornings seeming like a complete blur, I always like to take advantage of these days to prepare a breakfast that might take a little extra time, but that we can take our time enjoying together. I decided to celebrate two things this morning with my recipe choice: Independence Day and Blueberry season! It's still pretty early for many blueberry growers in our area, but I was able to find some grown fairly close, which means blueberry picking is just around the corner for us! If you've got the day off to spend with your family or just a little extra time for breakfast, try these healthy and seasonal muffins, best enjoyed while still in pajamas with one more cup of coffee!
Whole Wheat Blueberry Walnut Muffins
1 3/4 cup whole wheat flour
1/4 cup sugar + 2 tsp for the blueberries
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
3/4 cup milk
1/3 cup unsweetened applesauce
3/4 fresh or frozen blueberries
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Wash and dry blueberries with paper towels if fresh or thaw and pat dry with paper towels if frozen then toss with 2 tsp sugar. Combine all dry ingredients in a large bowl and mix well. Add blueberries. Combine egg, milk, and applesauce together and mix well. In the dry ingredients bowl, make a well in the center of the bowl and pour in wet ingredients and walnuts. Mix until just combined.
Lightly grease muffin tins and scoop batter into each cavity so that they are 2/3 full. Sprinkle more chopped walnuts on top if desired. Bake for 20-30 minutes or until golden brown. Remove from pan to cool.
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