These light and healthy muffins are absolutely wonderful for breakfast, snacks, after dinner, or whenever you need a little berry in your life. They're also wonderful with vanilla ice cream. This recipe makes 8-10 muffins, double or triple for a bigger batch. 

INGREDIENTS

1 ½ cups whole wheat or almond flour

3/4 cup coconut sugar sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon fine sea salt

2 teaspoons baking powder

1/3 cup  neutral-flavored oil; canola, vegetable, and grape seed are great

1/4 cup applesauce

1/3 to 1/2 cup almond milk (or your milk of choice)

1 ½ teaspoons vanilla extract

6 to 8 ounces fresh blueberries (about 1 cup)

DIRECTIONS

PREPARE OVEN AND MUFFIN CUPS
Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

MAKE BATTER
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Mix oil, applesauce, and milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

BAKE MUFFINS
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

To store, place them in a Meli Wrap and store at room temperature or the fridge for 2 to 3 days.