Sweet Blueberry Muffins

You may wonder why these are called "sweet" blueberry muffins. It's simple: they're sweet and awesome! And perhaps the best blueberry muffins you've ever had.

Here's why: I incorporated applesauce; and I did so for two reasons. First, adding applesauce allowed me to slash the fat/butter in half! Secondly, applesauce adds sweetness without adding sugar (I cut out 1/4 cup of sugar). And there's an added benefit: Applesauce adds moisture, so these muffins appear rich and decadent, when they're actually light and healthy.

Enjoy these winning muffins anytime - they make a great breakfast, midday snack and healthy dessert with a scoop of frozen yogurt!

Sweet Blueberry Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/3 cup applesauce (one snack-size portion if you have those handy)
1 teaspoon vanilla extract
2/3 cup milk (I used 2%)
1 1/4 cups fresh or frozen blueberries, keep frozen until ready to use

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
In a small bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the eggs, one at a time. Beat in the applesauce and vanilla.
Beat in the flour mixture and milk, alternating each, and beginning and ending with the flour mixture. Fold in the blueberries.
Spoon the mixture into the prepared pan, filling each cup with a heaping 1/4 cup of the batter (cups with be about 2/3 full).
Bake for 15 to 20 minutes, until a wooden pick comes out clean.
Cool in the pan for 5 minutes before serving.

Makes 12 muffins