Whole Wheat Blueberry Muffins

I think this is my favorite muffin base. Modified from here.

1 1/2 cups whole wheat flour

1/2 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup almond milk

1/2 cup unsweetened applesauce

1 pint fresh blueberries

Preheat oven to 400. Grease 12 muffin cups or line with liners.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth.

Add dry ingredients to wet ones and mix until moistened. Lightly stir in the blueberries. Spoon into muffin cups.

Bake until tops are golden about 18-20 minutes.

Whole Wheat Biscuits

From here

2 cups white whole wheat flour
4 tsp baking powder
1/2 tsp salt
4 tablespoons unsalted butter
1 cup almond milk

Combine flour, baking powder, and salt. Mix well.

 Cut the 1/2 stick of butter into pea sized pieces and mix into flour mixture.

When crumbly, pour milk in and mix together. Knead in your hands 8 or 10 times and turn onto a counter or cutting board.

Pat it flat until dough is somewhat even and 3/4 inch thick.  Cut with drinking glass in to biscuits.

Bake at 450 for 10-12 minutes.