Low Fat Blueberry Muffins

I just made this recipe with some frozen blueberries and we all really liked it - even my boys who don't like blueberries. It comes from a church cookbook but I have changed it to suit my tastes. You could really substitute any fruit you wanted - it's a very versatile recipe.

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 1⁄4 cup unsweetened applesauce
• 1  cup sugar
• 1  cup skim milk
• 1  egg
• 1  teaspoon salt
• 2  teaspoons baking powder
• 2  cups flour
• 1  teaspoon vanilla
• 3⁄4 teaspoon cinnamon
• 1 1⁄2 cups blueberries, frozen or fresh

Directions

1. Combine all the ingredients, except the blueberries.
2. Gently fold in the blueberries.
3. If using frozen berries, don't thaw- the juices won't mix through the batter as much.
4. If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
5. Put in muffin tins.
6. Bake at 350 for 20 minutes.