Two Blueberry Muffin Recipes

Different, but both are delicious. I didn't invent these recipes, and no longer know where I got them, but I've been making each of them, often, for decades.

Whole Wheat Blueberry Muffins

1 c. whole wheat flour

3/4 c. unbleached white flour

1/2 c. light brown sugar, firmly packed

1 heaping Tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. salt (optional)

1 c. buttermilk

2 Tbsp. light vegetable oil

2 Tbsp. applesauce

1 egg, beaten

1 c. fresh blueberries

Preheat oven to 375.

Combine flours, sugar, baking powder and spices. In another bowl, whisk buttermilk, oil, applesauce and egg- then stir into dry ingredients until combined, but don’t overmix. Fold in blueberries.

Pour into paper lined or well-greased 12 cup muffin tin.

Bake until toothpick comes out clean and tops are golden.

Transfer to wire rack. Best eaten while warm!

Blueberry Cornbread Muffins

1 1/4 c. flour

3/4 c. cornmeal

1/4 c. organic raw cane sugar

2 tsp. baking powder

1/2 tsp. salt

1 c. milk

1/4 c. light vegetable oil

2 egg whites

1 c. fresh blueberries

Preheat oven to 375.

Combine flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and egg whites. Stir into dry ingredients until combined, but don't overmix. Fold in blueberries.

Pour into paper lined or well-greased 12 cup muffin tin.

Bake until toothpick comes out clean and tops are golden.

Transfer to wire rack. Best eaten while warm!