Blueberry Ginger Muffins

WHOA these are good. Seriously, if you don't believe me just ask my boyfriend who plowed devoured  enjoyed five in less than 10 minutes! Yes, you read correctly... he ate five muffins in less than 10 minutes. He couldn't stop himself... at least that is what it looked like. No self-control I tell ya...

Anywho, these muffins are great and easy peasy to make! I was only able to get 11 muffins, not 12, but I filled my cups almost to the brim.

Blueberry Ginger Muffins
Dry Ingredients:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp course sea salt
1/2 cup brown sugar
1 package instant vanilla pudding
Wet Ingredients:
1/2 cup milk
1/2 cup no sugar added applesauce
2 eggs
1 tsp vanilla
1 to 1 1/2 cups fresh (or frozen) blueberries

Preheat oven to 375 F. In a large bowl combine dry ingredients with a whisk and make a well in the center. In a small bowl combine wet ingredients, but not the blueberries. Add wet ingredients to dry ingredients. Mix together with a spatula. Once dry ingredients are completely wet, add blueberries. In a medium size muffin tin, that has been sprayed with cooking spray, spoon batter to 3/4 full. Optional: Sprinkle a cinnamon sugar mixture (1 tbsp sugar, 1/4 tsp cinnamon) on each muffin. Bake for 20 to 25 minutes. Tops of muffins should be golden brown.