Blueberry White Chocolate Muffins

This is the link for the original recipe for a blueberry bread with almond and white chocolate glaze.

http://tastykitchen.com/recipes/breads/blueberry-oat-breakfast-loaf/

  I needed an easy, kinda healthy muffin recipe, so this is how I adapted it:

• 2 cups Fresh Or Frozen Blueberries
• 2 cups All-purpose Flour
• 2 cups Whole Wheat Flour
• 2-½ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup brown sugar
• 2 whole Large Eggs
• 2 cups Low Fat Milk
• 1/3 cups apple sauce
• 1 teaspoon Pure Almond Extract (or Pure Vanilla Extract)
• 2 cups Rolled Oats
• 4 Tablespoons Coarsely Chopped Almonds
• 1 cup white chocolate chips

Preheat oven to 375 degrees and line muffin pan with liners or spray pam

 measure out 1 tablespoon of all-purpose flour and toss with the blueberries so they’re evenly coated

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugar and eggs, then whisk in the milk, apple sauce, and almond extract. Gradually stir dry ingredients into the wet ones, being careful not to over-mix. Fold in the oats and then the blueberries & almonds, pour the batter into the prepared pans

Bake 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.