These are the best ever whole grain blueberry applesauce muffins. They are made in one bowl with 100% whole grain flour, and reduced sugar, but still taste great.
If you’re just starting out baking with whole-grain flour then muffins are a great thing to bake. They are quite forgiving and hard to mess up.
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Some other healthy muffin recipes that are made with whole wheat flour are; peach muffins, chocolate chip muffins, orange cranberry muffins and these insanely good chocolate banana muffins.
These healthy whole wheat blueberry muffins are great to have around for healthy snacks or a quick breakfast. Applesauce is a great pairing for whole grain flours, because it adds extra moisture, and natural sweetness.
🌾 Did you know?
All the recipes on this site are made with 100% whole wheat flour. From cakes to cookies, quick breads and pancakes.
You can use either fresh milled flour (highly recommended) or high quality store bought whole grain flour in our recipes.
We have been experimenting with using different types of flour but we mostly use hard white wheat (white whole wheat flour) in our recipes.
What's Cool About This Recipe
- 100% whole grain: These muffins are made with 100% whole wheat flour (like all the recipes on this site), making them much healthier than muffins made with all purpose flour.
- Filled with juicy blueberries: You can use fresh or frozen blueberries.
- Reduced sugar: These muffins are lower in sugar than traditional muffins.
Ingredients and Substitutions
- Whole white wheat flour: If you are milling your own flour then use hard white wheat. Or use high quality white whole wheat flour. You can also use whole wheat pastry flour (soft white wheat).
- Organic granulated cane sugar: We like using raw granulated sugar, you can also use coconut sugar.
- Baking powder
- Salt
- Unsweetened applesauce: Make sure your applesauce is unsweetened or it will make your muffins way sweeter.
- Oil: We like to use avocado oil or light olive oil. Any neutral flavored oil will work.
- Egg
- Vanilla extract
- Blueberries: You can use frozen or fresh blueberries.
See recipe card for quantities.
Variations
- Add a teaspoon of orange zest or lemon zest.
- Top them with a lemon glaze.
Equipment
- Mixing bowl
- Muffin tin
- Whisk
Instructions
Stir the dry ingredients together in a large bowl.
Add the rest of the ingredients except the blueberries. Stir until combined.
Fold in the blueberries.
If you're using frozen blueberries rinse them under cold water and drain before adding them to your batter.
Divide the muffin batter between greased or paper lined muffin cups. Bake in a preheated oven (400 degrees F) for 16-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Serving Suggestions
Muffins can be served in many ways, especially healthy muffins.
- Serve with a egg dish for breakfast or brunch
- Or eat for a quick on the go breakfast
- Eat for a healthy snack
- Have one alongside a bowl of porridge
Storage
Store the leftover muffins in an airtight container for 2-3 days.
Tip: Place a paper towel in the container with the muffins to soak up excess moisture and keep the muffins from going sticky.
How to Freeze
Wrap individual muffins in a few layers of plastic wrap and place in a resealable bag or container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Tips From Our Kitchen
To avoid the “bitter flavor” make sure you aren’t using rancid whole wheat flour. The fresher the flour is, the better it will taste.
FAQ
You absolutely can, that is what we use most of the time. It has the best flavor and nutritional value.
Overbaking is one of the most common causes of dry muffins. If the batter is super thick it can make the muffins dry, especially with whole wheat flour.
Related Recipes
📖 Recipe
Whole Grain Blueberry Applesauce Muffins
Ingredients
- 1 cup (128 g) hard white wheat flour
- ⅓ cup (70 g) raw cane sugar granulated
- 1 teaspoon (1 teaspoon (4 g)) baking powder
- ¼ teaspoon sea salt
- ½ cup (120 g) unsweetened applesauce
- ¼ cup (52 g) oil avocado or light olive
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup (90 g) fresh or frozen blueberries
Instructions
- Preheat the oven to 400°F with the rack in the center.
- In a large mixing bowl whisk together 1 cup (128 g) hard white wheat flour, ⅓ cup (70 g) raw cane sugar 1 teaspoon (1 teaspoon (4 g)) baking powder and ¼ teaspoon sea salt.
- Add ½ cup (120 g) unsweetened applesauce ¼ cup (52 g) oil 1 large egg and ½ teaspoon vanilla extract, stir until well combined.
- Fold in ½ cup (90 g) fresh or frozen blueberries. Note: If you're using frozen blueberries, immediately after you take them out of the freezer rinse them under cold water until the water runs almost clear. Drain with a few good taps and then carefully fold them into your batter. This will keep your batter from turning gray.
- Grease a 6 cup standard size muffin tin or line with paper liners. Divide the batter evenly between the muffin cups.
- Bake at 400° F for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Transfer the muffins from the pan to a wire rack as soon as they come out of the oven to prevent them from going soggy.
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Ash
Best blueberry muffins ever.
WholeWheatKitchen
Thank you!