Low-Fat Whole Wheat Blueberry Muffins

• 1 cup whole wheat flour
• 34 cup all-purpose flour
• 12 cup firmly packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 12 teaspoon ground allspice
• 12 teaspoon salt
• 1 cup fat-free buttermilk
• 2 tablespoons canola oil
• 2 tablespoons unsweetened applesauce
• 1 egg, lightly beaten
• 1 cup fresh blueberries or 1 cup frozen blueberries

1. Preheat the oven to 400 degrees F. Lightly spray a muffin tin with cooking spray.
2. In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt.
3. In another bowl, whisk together the buttermilk, oil, applesauce and egg.
4. Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix).
5. Lightly stir in the blueberries.
6. Spoon the batter evenly into the prepared muffin cups.
7. Bake until the tops are golden, 20 to 25 minutes.
8. Transfer the pan to a wire rack to cool slightly.
9. Then transfer the muffins to cooling rack.
10. Serve warm.

whole wheat flour, flour, brown sugar, baking powder, baking powder, ground cinnamon, ground allspice, salt, buttermilk, canola oil, unsweetened applesauce, egg, fresh blueberries

Taken from www.food.com/recipe/low-fat-whole-wheat-blueberry-muffins-273753 (may not work)