Whole Wheat Blueberry Applesauce Muffins

My brain is a wee bit mushy at the moment (mid-week work exhaustion, most likely), and I admit my last post was extraordinarily loquacious, so I shall keep this post much more succinct... although hopefully equally delicious!

Zach's been having a particularly hectic emergency medicine rotation this month (which I suppose is to be expected, given that emergency medicine is hectic by definition), and we also seem to have oddly exchanged schedules - I've temporarily moved to day shifts for my new temporary position which is more friendly to my hopefully temporarily hampered left leg (apologies for the unvarying alliteration), and Zach has been working night shifts in the emergency room. Once again, we find ourselves passing each other during the week with a kiss and a wave from the other side of the stream, only now we're each at opposite times of the day! I still leave Zach little treats on the kitchen counter, of course, as tangible and tasty evidence that my heart remains with him always, and now that I leave for work at breakfast time and Zach has supper at the hospital, it's only natural I should sieze the opportunity to bake him breakfast treats!

It's also been entirely too long since I've indulged my muffin baking obsession. On Monday night, I willingly allowed myself to be carried away by inspiration while reading Beth's post about Whole Wheat Muffins on her blog, 990 Square... Beth is a truly talented baker - she's even been commissioned to bake a real wedding cake for a real wedding! Serious baking skills, indeed! So high was my confidence in Beth's recipe that I didn't hesitate to multiply the recipe several times over so I could store some extra batter in the fridge for future mornings! (I also managed to nearly upset the entire, mammoth bowl of muffin batter onto the kitchen floor while trying to reach the carton of almond milk lurking at the very back of the fridge, but the bowl was rescued at the last moment by a heroic leap, and all was well once more.)

Soon emerging from the oven, these muffins still managed to exceed my expectations. They puffed up so jauntily, bravely, and lightly, full of both nutritious fiber and a lusciously hearty yet still fluffy texture...

100% Whole Wheat Blueberry Applesauce Muffins

(Adapted from Beth's beautiful recipe)

2 1/2 cups whole wheat flour

3/4 cup raw turbinado sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup applesauce

1/2 cup canola oil

2 egg whites, beaten

1/2 cup vanilla almond milk

1 T lemon juice

1 cup dried blueberries

~ Preheat the oven to 375 degrees F. Line muffin tins with paper liners, or coat them with cooking spray.

~ Stir together the whole wheat flour, turbinado sugar, baking powder, baking soda, and salt, and set aside.

~ Whisk together the applesauce, canola oil, egg whites, almond milk, and lemon juice.

~ Gently stir the wet ingredients into the dry until just combined.

~ Fold in the dried blueberries.

~ Bake for 25 to 30 minutes - until the muffins are just turning golden brown on top.

~ Allow them to cool on wire racks - or serve warm! :-)