Low Fat Blueberry Muffins

These moist, delicious lowfat blueberry muffins can be made in regular or jumbo muffin tins. The regular size are 2 Weight Watcher's points, the jumbo ones are 3 points.

• Ready In: 25 mins
• Serves: 6-12
• Yields: 6-12 muffins

Ingredients

• 3⁄4 cup unbleached all-purpose flour
• 3⁄4 cup whole wheat flour
• 3⁄4 cup white sugar
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 1⁄3 cup applesauce
• 1  egg
• 1⁄2 cup milk
• 1  cup blueberries (fresh or frozen, if using frozen, don't thaw)

Directions

1. Preheat oven to 400 degrees. Grease muffin tin.
2. Combine flours, sugar, salt and baking powder in a large mixing bowl.
3. Whisk together applesauce, egg, and milk and add to the flour mixture. Stir just to combine.
4. Fold in the blueberries.
5. Divide batter evenly between 6 jumbo or 12 regular muffin cups. Bake at 400 for 20-25 minutes (15-20 for regular size muffins), or until a toothpick comes out clean and batter is set. Cool on a wire rack.