Whole Wheat Blueberry Muffins

• 2 Tablespoons Butter, Softened
• 4 Tablespoons Oats, Heaping
• 3 Tablespoons Light Brown Sugar, Heaping
• 2 Eggs
• 1/2 cups Natural Applesauce
• 2 Tablespoons Canola Oil
• 6 ounces, weight Non-fat Organic Blueberry Yogurt
• 2/3 cups Sugar
• 12 ounces, weight Whole Wheat Pastry Flour, Sifted
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1 cup Blueberries

1. Preheat oven to 350u0b0F. Prepare muffin pan with liners.
2. In a small bowl, combine the butter, oats, and brown sugar together with a spoon. Set streusel topping aside.
3. In a large bowl, combine the eggs, applesauce, oil, yogurt, and sugar with a whisk until evenly combined together. Next, add the flour, baking soda, and baking powder to the wet mixture. Gently stir mixture to combine with a spatula or wooden spoon. Be sure not to over-mix!
4. Next, gently fold in the blueberries. Be very gentle when folding blueberries into the batter, making sure not to squash anything.
5. Place about 1/4 cup of the batter into each cavity of the prepared muffin pan. Before placing muffins in oven, sprinkle 1-2 teaspoons of the streusel mixture on the top of each muffin.
6. Bake in oven for 12 - 15 minutes, rotating the pan 180 degrees halfway through the cooking process. Be sure not to over-bake!
7. Allow muffins to cool on a cooling rack for 5 minutes before serving at brunch!
8. Adapted from Alton Brown.

butter, oats, light brown sugar, eggs, natural applesauce, canola oil, weight non, sugar, flour, baking soda, baking powder, blueberries

Taken from tastykitchen.com/recipes/breads/whole-wheat-blueberry-muffins-3/ (may not work)