It’s almost a cliche already that breakfast is the most important meal of the day. If that’s true or not, I can’t say. What I can say is that a blueberry muffins breakfast is the most delicious meal of the day. Add some applesauce and you’ve got a healthy recipe that makes moist, mouth watering muffins, full of fruits and flavor. This is one of my mom’s blueberry muffins recipes which she used to bake for us a lot when we were children. Feel free to use it, if you find it appealing.

Ingredients:

• 2 cups flour (all-purpose is OK, whole wheat is healthier, therefore much better)
• 1 cup bran flakes
• 1/3 cup sugar (organic, brown sugar is best, but you can use whatever you have)
• 2 teaspoons baking powder
• 1 cup applesauce (unsweetened is best)
• 1 cup low-fat buttermilk
• 1/2 teaspoon ground cinnamon
• 1 egg, slightly beaten
• 1 cup blueberries (if you can find them fresh, it’s desirable, but frozen ones are also good)
• A pinch of salt

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes 12 muffins

Method:

Preheat the oven at 350 F. Take a muffin tin and grease it with a non stick cooking spray or with some olive oil. Another good idea to avoid muffins from sticking to the pan is to line it with paper cups, like the ones used for baking cupcakes. They are fairly inexpensive and they will make your muffins look more “festive”.

As in all muffin recipes, mix all dry ingredients together in a bowl, then add the blueberries to the mixture. Take another bowl and mix the wet ingredients separately, then combine them with the dry ones and stir well. Spoon the muffin batter into the tin cups, filling them only three quarters. Bake the muffins for 15-20 minutes. By the end of the interval, try them with a toothpick so see if they are done, especially if you notice they get brown before the 20 minutes lapse.