Whole Wheat Oatmeal Blueberry Muffins

Since there was some interest in this recipe on Facebook, I thought I'd go ahead and post it.  We'll add pictures later.

You'll need:

• 1 1/4 cups of whole wheat flour (you can also make this half wheat and half white if you don't want to go all out)
• 1 1/4 cups of oats (the old fashioned kind)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2-1 tsp cinnamon (depending on your preference)
• 1 cup of unsweetened applesauce (it's quite nice to make a big batch of this and have it on hand if you bake a lot--just core and peel the apples and throw them in a food processor until pureed) 
• 1/2 cup of plain yogurt (wisked) or buttermilk
• 1/3 cup of agave nectar (or 1/2 cup of brown sugar)
• 2 tbsp. of canola oil
• 1 egg
• 1/2-1 cup of fresh, frozen, or dried blueberries (cranberries would be nice too... with some orange zest maybe??)

Let's get started:

1.  Preheat your oven to 375 F and grease a 12 cup muffin tin.

2.  Wisk together all of the dry ingredients except the blueberries (flour, oats, powder, soda, salt, and cinnamon).

3.  Wisk together all of the wet ingredients (yogurt, applesauce, agave, oil, and egg).

4.  Pour wet ingredients into the dry ingredients and gently mix with a scraper just until moist.  Do not overmix your muffins and don't concern yourself with "lumps."

5.  Fold in blueberries. ("Fold" basically means to pour the blueberries in and mix them by "folding" the batter over them again and again with a scraper until they're incorporated.)

6.  Pour the batter into the muffin cups.  I love using a large cookie scoop for this.

7.  Bake for about 15 minutes or until lightly brown on top.  

8.  Cool and enjoy!