Whole Wheat Blueberry Muffins

Ingredients

• 2 cups fresh blueberries
• 2 cups whole wheat pastry flour (plus an additional tablespoon)
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsweetened applesauce
• 1 tablespoon coconut oil, melted
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 2 medium-sized eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup unsweetened vanilla almond milk (dairy milk OK, too)
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons raw sugar, for sprinkling

Instructions

1. Preheat the oven to 375°F.
2. Coat the blueberries in the additional tablespoon of flour, and set aside.
3. Sift together the flour, baking powder and salt. Set aside.
4. In a large bowl, combine the applesauce and coconut oil with the granulated sugar and maple syrup. Whisk together until incorporated, then add the eggs and vanilla. Stir until combined.
5. Slowly measure the flour mixture into the wet ingredients. Once all the flour mixture is incorporated, add the almond milk, stirring until just combined. Be sure not to overmix, as the muffins won't be as fluffy.
6. Fold in the blueberries, then measure the batter into greased baking tins (or paper cups inside baking tins.)
7. For regular size muffins, bake for 20-25 minutes, or until the muffins are golden brown and fluffy. For mini muffins, bake for 15-20 minutes, or until the muffins are golden brown and fluffy. Be sure to check your muffins halfway through the cooking process, as my oven is O-L-D, and I'd hate for these beauties to burn on you.
8. Enjoy warm or at room temperature with your favorite morning beverage!