1. Preheat oven to 400 degrees Fahrenheit.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. In a separate bowl, mix oil, apple juice, eggs, and cinnamon.
4. Slowly mix wet mixture into dry mixture.
5. Wash frozen blueberries until the water runs almost clear, then dry them. Sprinkle with cornstarch to prevent them from sinking to the bottom of the muffins. Add to the batter but try to avoid mixing so they don’t turn the batter purple.
6. Scoop batter into individual cupcake holders, trying to get some blueberries in each scoop, filling holders almost until the top.
Do these need refrigerating once baked?
In general I find that since blueberry muffins are so moist they tend to get moldy quicker. If you plan on eating them in 2-3 days you should be good (considering it’s cold where you live). If it’s hot, then I would definitley keep them in the refrigerator to preserve them longer.
can I substitute for ww flour?
I have never tried it for this recipe. But in general the rule is, when substituting whole wheat for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you’ll need to add more liquid.