Description
These Healthy Blueberry Muffins are a delightful and wholesome treat, perfect for a nutritious breakfast or snack. Made with whole wheat or spelt flour, unsweetened applesauce, and naturally sweetened with maple syrup or honey, these muffins are packed with flavor and fiber. Bursting with juicy blueberries, they’re a guilt-free way to enjoy a classic favorite.
Ingredients
Units
Scale
- 2 large eggs
- 1 cup applesauce, unsweetened
- 1/2 cup maple syrup or honey
- 1/3 cup avocado oil or coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/3 cups spelt flour or whole wheat flour, plus 1 tablespoon for dusting
- 1 1/2 cups blueberries, fresh or frozen
Instructions
- Prepare Oven and Muffin Tin:
- Preheat oven to 425°F (220°C).
- Line a muffin tin with parchment paper muffin liners or use a silicone muffin pan.
- Combine Wet Ingredients:
- In a large mixing bowl, add eggs, applesauce, maple syrup (or honey), oil, vanilla, cinnamon, baking powder, baking soda, and salt.
- Whisk well to combine, ensuring the baking powder and soda have dissolved.
- Add Flour:
- Add the flour and stir gently to mix. Do not overmix.
- Toss Blueberries:
- In a small bowl, toss the blueberries with 1 tablespoon of flour.
- Add the blueberries to the batter and stir gently a few times.
- Fill Muffin Tin:
- Using a large ice cream scoop, fill 12 muffin openings with batter.
- Bake:
- Bake for 10 minutes at 425°F (220°C).
- Reduce oven temperature to 375°F (190°C) and bake for another 10 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool:
- Remove from the oven and let the muffins cool for at least 30 minutes before transferring them to a cooling rack.
Notes
- Store: Store in an airtight container in a cool, dry place for up to 3-4 days.
- Freeze: Bake and cool muffins completely. Arrange them in a single layer in a resealable plastic bag or container with a lid. Freeze for up to 3 months.
- Do not overmix the batter: Stir gently a few times, let the batter sit, and then stir again. A few dry flour patches are fine.
- Using a combination of high heat, then lower heat helps the muffins rise.
- For a richer flavor you can add lemon zest to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 200kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
