Lots of fresh blueberries and whole wheat flour are used to make these delicious muffins. Even my extremely picky children adore them, and my husband said they are the greatest muffins he has ever had!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 ½ cups whole wheat flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- ½ cup unsweetened applesauce
- 1 pint fresh blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
- Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
- We’ve also made these vegan with great success by using almond milk instead of regular, and 1 tablespoon egg replacer and 1/4 cup water in place of the egg.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 188 mg |
| Sugars | 17 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I make these all the time. My kids love them. I don’t always have blueberries, and even without them the muffins are delicious!
Excellent i make them all the time and freeze them. I use frozen blueberries
Delicious. Not too sweet. Next time I make them I will toss the blueberries with a tablespoon of flour to have them be better distributed in muffin.
High-rising, deliciously moist, and healthy! A new favorite at our house!
Kids loved them! I was out of applesauce and replaced it with a large, pureed banana. It required another 3 minutes in the oven, but came out very well!
I substituted 1 banana mashed for the applesauce. The muffins were delicious!
It was great! The only substitutions I made were almond milk and Splenda.
This is my favorite blueberry muffin recipe! I make them almost weekly for my husband and I to have for breakfast! They always come out super moist and loaded with blueberries. The only change I make is I use a jumbo muffin pan that makes 6 larger muffins and bake them a few minutes longer. SO GOOD!
I was really surprised these were so good! I have to eat healthier due to a heart attack and these were perfect. I love lots of blueberries so I added just a few more!
These tasted great, but I think the temp/cooking time is off. By the time they were cooked through the bottoms were burned. I would adjust to maybe 325-350 degrees and bake for 25 minutes instead. I will definitely use this recipe again, though!
Made twice, once following the exact recipe, once adding a sliver on cream cheese in the middle… these are perfect. I also use stevia instead of sugar. This morning I am trying them with strawberries!
I made these muffins for the first time today and they are delicious! They aren’t super sweet, which I prefer. There is a blueberry in every bite. Yum! This is a great base recipe that allows you to make modifications to your liking. It is definitely a keeper.
Wasn’t sweet enough if your wanting to please the whole family including your kids. However as someone who likes blueberries. I loved them. I do agree with the fam though.
Simple recipe. I added monk sweetener instead of sugar, coconut oil instead of regular oil and almond milk instead of regular milk. I wanted a little more healthier. The blueberry muffins still tasted moist and not too sweet. Overall good recipe.
Just made these for the second time subbing buttermilk for the regular milk and added walnuts because they just seemed to need some crunch. I love this recipe.
Delicious! I made them vegan with almond milk and Bob’s Red Mill egg substitute and the vegans in my family went wild! Non-vegans loved them too.
I made these exactly as directed except for using almond milk in place of regular milk because that is all I had. They came out great, lots of blueberries, just the right amount of sweetness.
I followed the recipe 100% and these are some of the best blueberry muffins I’ve ever had. They are SO good. They are just the right amount of sweet and bake with a nice, crusty top. I also love that they’re fairly healthy (but don’t taste too wheaty and aren’t dry). I think this might be my new go-to blueberry muffin recipe. Thank you!
Next time I will scale back on the blueberries since they become soggy in the final result.
I was in a hurry and didn’t have time to read comments and change things before making the recipe as exactly written, so I did just that. I used dried blueberries because it’s what I had. This is a great base muffin recipe and could be altered for so many combinations. I was concerned about how full the 12 muffins liners were but they rose beautifully and didn’t spread at all!
I didn’t have applesauce so I added a little extra flour(1/8-1/4 cup), oil (1 tbsp), and milk (1 tbsp) and about half of an additional egg yolk. They turned out great!!