Whole Wheat Blueberry Muffins
Start your morning right with these irresistibly moist and wholesome Whole Wheat Blueberry Muffins, packed with juicy blueberries in every bite! Made with nutrient-rich whole wheat flour, a touch of honey, and naturally sweetened with applesauce, these muffins are a healthier twist on a classic favorite. Warm notes of cinnamon add a cozy flavor, while the tender crumb is perfectly balanced with bursts of fresh or frozen blueberries. Ready in just 35 minutes, these muffins are ideal for a quick breakfast, snack, or meal prep. Plus, they freeze well, making them a convenient grab-and-go option. Perfect for those looking for a healthier baked good without compromising on flavor, these muffins are a must-try!
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Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 0.5 cup Light brown sugar
- 0.25 cup Honey
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.75 cup Milk (dairy or non-dairy)
- 1.5 cups Fresh or frozen blueberries
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined.
Step 3
In a medium mixing bowl, whisk the egg until lightly beaten. Add the brown sugar, honey, applesauce, vanilla extract, and milk, whisking until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be thick.
Step 5
Gently fold in the blueberries using a spatula. If using frozen blueberries, do not thaw them to avoid excess moisture in the batter.
Step 6
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1000.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1766.5 |
| Total Fat 16.8g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 234.5mg | 0% |
| Sodium 2352.0mg | 0% |
| Total Carbohydrate 385.5g | 0% |
| Dietary Fiber 37.3g | 0% |
| Total Sugars 193.4g | |
| Protein 46.9g | 0% |
| Vitamin D 128.8IU | 0% |
| Calcium 446.7mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1755.1mg | 0% |
Source of Calories