Blueberry Muffins

It's Monday.


How did you arrive so quickly? I just closed down my computer for the weekend and got my work bag unpacked...and yet it's time to turn back on already?

We had such a nice weekend and yet it flew by so quickly. I can't believe that it's Monday yet again. By the time Sunday evening crept up on us, I realized that I didn't really do many of the things I had laundry and tidying and cleaning the bathroom. No one will really be affected by not having done these things...however, I hate starting off the week with a cluttered kitchen table, overflowing laundry bins and an unpacked overnight bag from the weekend. 

Luckily, I did find time to squeeze in some muffin-making.

{It's all about priorities, right?}

Today is my Secret Recipe Club reveal for Group C and I had Canela kitchen. With so many A-mazing recipes to choose from, I had a really tough time narrowing it down. Though I really {really} wanted to make her blueberry cobbler, I ended up going with a treat that I could make even healthier, and give it to Penelope to enjoy as well. And so I landed on the Healthy Blueberry Muffins. Made with whole wheat flour, these muffins are packed with blueberries, giving them a beautiful bluish hue. They puffed up so big and pretty, and my favorite part is that I could leave 6 out for the week and freeze the rest for a later date (or whenever we need a treat!). I made one adjustment, which was to make these oil-free and sub in applesauce in its stead. 

Oil free = woo to the hoo (!) for this WW gal. These clock in around 4Points+ per muffin.

Thanks to Gloria for this great recipe!

Blueberry Muffins

*Adapted from Canela kitchen

1 C all purpose flour

1 1/2 C whole wheat flour

3/4 C sugar

2 eggs

1/2 C water

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1/3 C applesauce

1 C blueberries (I used frozen)

Preheat oven to 375 degrees. In a mixing bowl, mix together the flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, water and applesauce. Make a well in the flour and pour in the wet ingredients. With a wooden spoon, stir until just combined. Fold in the blueberries. Pour into a 12 cup muffin tin, lined with paper or foil liners. Bake for 18-20 minutes or until toothpick comes out clean. Let cool and eat.

I hope this helps your case of the Mondays this morning!

What treat(s) are you looking forward to this week?