Homemade Whole Wheat Blueberry Muffins
Start your morning right with these hearty and wholesome Homemade Whole Wheat Blueberry Muffins, a guilt-free treat that’s bursting with juicy blueberries and natural sweetness. Made with 100% whole wheat flour, unsweetened applesauce, and your choice of honey or maple syrup, these muffins deliver a perfect balance of healthy ingredients and rich flavor. A touch of ground cinnamon adds warmth, while the moist, tender texture ensures every bite melts in your mouth. Whether you’re using fresh or frozen blueberries, these muffins are easy to prepare in just 15 minutes, making them a crowd-pleasing breakfast or snack option. Top them with a sprinkle of coarse sugar for a delightful crunch, and enjoy them fresh or freeze for on-the-go convenience. Perfect for busy mornings or weekend brunch, these muffins are a delicious way to start your day naturally energized!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey or maple syrup
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Milk (dairy or non-dairy)
- 1.5 cups Fresh or frozen blueberries
- 2 teaspoons Optional coarse sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the unsweetened applesauce, honey (or maple syrup), eggs, vanilla extract, and milk until smooth and thoroughly mixed.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blueberries using a spatula, being careful not to crush them. Avoid overmixing to prevent the batter from turning blue.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a small pinch of coarse sugar on top of each muffin for extra crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Start checking for doneness around the 18-minute mark.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 147.9 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1637 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
