Fat helps keep baked goods stay moist by surrounding the starch granules, protecting them from gluten development, locking in moisture. The pectin in the fruit essentially does the same thing, helping keep these muffins tender and moist.
However, the best part about these muffins (in my opinion) is the buttermilk. I love love love to use buttermilk. It gives a richness, lightness and tang that is fantastic. Biscuits, cake, waffles, pancakes, muffins, bread, it's uses are limitless.
Make these muffins and pack them up in individual bags to keep in the freezer and pull one out on a hectic morning for a quick, moist, scrumptious breakfast. They are excellent.
Good For You Blueberry Muffins
1 c. flour
1 c. whole-wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 c. sugar
1/4 c. canola oil
1 cup natural unsweetened applesauce
1-1/2 tsp. grated lemon zest
1 tsp. vanilla
3/4 c. buttermilk
1-1/2 c. blueberries
Whisk both flours, baking powder, salt and baking soda together in a medium bowl.
Whisk the eggs, sugar and oil in a large bowl until pale and slightly frothy.
Add the applesauce, lemon zest and vanilla.
Whisk in half the flour mixture, half the buttermilk, remaining flour mixture and remaining buttermilk, stirring until well incorporated after each addition.
Gently fold in the berries.
Spray a 12-cup muffin pan with cooking spray and divide batter evenly among cups, filling each to the top.
Bake at 400 degrees for 20-25 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.
Let cool 15 minutes then run a knife around the edges and invert to remove from pan.
***Don't like blueberries? Try strawberries, diced peaches, or blackberries.***