Whole Wheat Blueberry Muffins

Preheat your oven to 380ºF. In a medium bowl, sift together flour, baking soda, baking powder, salt, spices and set aside.

Next, whisk together the honey, butter, applesauce, egg, yogurt, vanilla, and lemon juice.

Add the wet ingredients to the dry ingredients, reserving a tablespoon of flour.

Just BARELY mix the batter together. As soon as you stop seeing flour, stop mixing. Do not try to fix lumps or anything like that. If you keep mixing you’ll make the muffins tough.

Now, take your blueberries and toss them in that extra flour before adding them to the batter. This will prevent excessive blueberry explosions in the oven.

Minimally incorporate the blueberries into the batter. Maybe three turns of the spoon, that’s it.

Note: this batter will be very thick. Spoon your batter into a muffin pan that has been coated in cooking spray. Do not use cupcake liners.

Spoon about 1/3 cup of batter into each muffin tin and bake them for 7 minutes, then rotate them in the oven. Bake for 8-10 more minutes.

Let cool several minutes before turning out of the pan.