Reduced Sugar Blueberry Muffins
Indulge in the perfect balance of wholesome and delicious with these Reduced Sugar Blueberry Muffins! Crafted with a blend of all-purpose and whole wheat flour, these muffins boast a tender crumb while offering a subtle nuttiness. Sweetened with just a touch of granulated sugar and a boost from unsweetened applesauce, they’re a healthier twist on the classic treat, making them ideal for lower-sugar diets. Packed with juicy blueberries in every bite and an optional sprinkle of turbinado sugar for added crunch, these muffins come together in just 15 minutes of prep time. Perfect for breakfast, snack time, or a guilt-free dessert, they’re sure to become a family favorite! Keywords: reduced sugar muffins, blueberry muffins, healthy muffin recipe, low sugar baking.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.33 cups Granulated sugar
- 0.25 cups Unsweetened applesauce
- 1 teaspoons Vanilla extract
- 1 large Egg
- 0.75 cups Milk
- 3 tablespoons Melted butter
- 1.25 cups Fresh or frozen blueberries
- 1 tablespoons Optional: Turbinado sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
In a separate bowl, combine the granulated sugar, unsweetened applesauce, vanilla extract, and egg. Mix until smooth and well incorporated.
Gently stir in the milk and melted butter to the wet ingredients until fully combined.
Gradually add the wet mixture to the dry ingredients, stirring just until no streaks of flour remain. Be careful not to overmix; a few lumps are fine.
Fold in the blueberries using a spatula, ensuring they’re evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Optional: Sprinkle a pinch of turbinado sugar on top of each muffin for a light, crunchy topping.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these reduced sugar blueberry muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 100.4 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 323 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 998 mg | 21% | |
*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.
