1 cup fresh, or frozen (thawed) blueberries
1 1/2 cups unsweetened pomegranate applesauce
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs
Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the blueberries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes.
Makes approximately 12 muffins
>These muffins are very tasty and jam packed full of antioxidants, a great start to any day!<
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