Blueberry Muffins

I love these quick easy muffins. This recipe is a yogurt free version of the blueberry muffin recipe in the Hollyhock Cookbook. Here’s what I did:

• 1 1/2 cups Whole Wheat Flour
• 1 cup All Purpose Flour
• 3 tbsp Wheat Germ
• 2/3 cup Demerara Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 cup Butter
• 1/2 cup shredded Coconut (more for sprinkling on top)
• 2 cups Blueberries, fresh or partially thawed
• 2 cups Apple Sauce
• 2 Eggs

1. Preheat oven 400′ and lightly grease a 12 muffin tin.
2. In a large bowl combine all the dry ingredients.
3. With a pastry cutter, cut in butter.
4. Add blueberries and coconut and mix in.
5. In a separate smaller bowl lightly whisk eggs and stir in apple sauce.
6. Fold wet into dry enough to combine but don’t overmix. It will be a bit lumpy.
7. Divide batter into 12 portions in the muffin tin. sprinkle the tops with coconut.
8. Bake 20-25 minutes until golden and firm to the touch. Allow to cool for a few minutes before lifting them out of the tins.

You could very easily omit the wheat germ or coconut and add a couple tbsp of lemon or other citrus zest. You could also use yogurt instead of apple sauce if you prefer.