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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined.
In a medium mixing bowl, whisk the egg until lightly beaten. Add the brown sugar, honey, applesauce, vanilla extract, and milk, whisking until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be thick.
Gently fold in the blueberries using a spatula. If using frozen blueberries, do not thaw them to avoid excess moisture in the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
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
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2352 mg | 102% | |
| Total Carbohydrate | 385.5 g | 140% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 193.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 447 mg | 34% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1755 mg | 37% | |
*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.
